Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

ASPARAGUS WITH MORELS AND TARRAGON

Serves: 6

Ingredients

  • 1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
    1 pound green asparagus, trimmed and cut into 2-inch pieces
    3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon 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

Preparation

  • Cook white and green asparagus separately in a 5- to 6-quart 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 sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
Asparagus with morels and tarragon

Add Comment

* Required information
1000
What is the day after Friday?

Comments (0)

No comments yet. Be the first!