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Recipe

Asparagus with Morels and Tarragon

serves
prep time: 10
cook time: 18

ingredients

  • 1 pound white asparagus, trimmed, peeled, and cut into 2 inch pieces
  • 1 pound green asparagus, trimmed and cut into 2 inch pieces
  • 1/2 cup finely chopped shallots (2 large)
  • 1/4 pound fresh morels, cleaned and halved lengthwise if large
  • 1 tablespoon chopped fresh tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • Garnish: chopped fresh tarragon

directions

Cook white and green asparagus separately in a 5- to 1 1/2 gallons pot of boiling salted water, uncovered, until just tender, about 5 minutes for white asparagus, about 3 minutes for green asparagus.

Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.

Heat 3 tablespoons butter in a 12 inch heavy skillet over moderately high heat until foam subsides, then saute shallots, stirring, until golden brown, about 2 minutes. Add morels and saute, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and saute, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.