How To Make Sautéed Asparagus with Morels
What better way to welcome spring than to make this sauteed asparagus with fresh veggies and wild mushrooms? It’s such a fresh, healthy, and earthy dish.
Serves:
Ingredients
- ¼lbfresh morel mushrooms
- 2tbspextra virgin olive oil
- 2tbspbutter
- 2green garlic,or shallots, sliced
- 1tspherbs de provence,or dry thyme or a combination of thyme and dry tarragon
- 1lbasparagus,trimmed
- salt
- ½tspfreshly ground black pepper
Instructions
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Slice the morel mushrooms in half lengthwise. Place in a bowl and cover with water. Agitate the water to release grit or dirt from the mushrooms. Drain. Repeat. Then fill with water and let sit while prepping the other ingredients.
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Fill the bottom of a large skillet with about ½ inch to ¾ inch of water. Add a quarter teaspoon of salt. Add one slice of the prepped green garlic. Bring to a boil.
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Add the asparagus in an even layer. Cook for about 3 minutes, until barely cooked (still firm, but can easily poke with a fork), about 3 minutes. Remove to a bowl of ice water to stop the cooking.
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Drain and rinse the morels one more time. Then slice them crosswise into ¼-inch slices.
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Heat olive oil and melt butter in a large skillet on medium high heat. Add the sliced green garlic and the sliced morels.
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Sprinkle with salt and Herbes de Provence. Cook on medium high heat for about 3 to 5 minutes, until the mushrooms start releasing their water.
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While the mushrooms are cooking, cut the asparagus in 1-inch diagonal segments. Add the asparagus to the mushroom green garlic mixture. Sprinkle with black pepper, toss to combine.
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Add more salt and pepper to taste. Serve immediately.
Nutrition
- Calories: 161.34kcal
- Fat: 12.89g
- Saturated Fat: 4.66g
- Trans Fat: 0.23g
- Monounsaturated Fat: 6.44g
- Polyunsaturated Fat: 1.14g
- Carbohydrates: 10.16g
- Fiber: 3.59g
- Sugar: 2.43g
- Protein: 4.26g
- Cholesterol: 15.26mg
- Sodium: 390.99mg
- Calcium: 69.13mg
- Potassium: 401.41mg
- Iron: 6.46mg
- Vitamin A: 92.21µg
- Vitamin C: 10.22mg
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