Ingredients Jump to Instructions ↓

  1. Roasted Asparagus and Morels with Shallot Butter

  2. Serves 6 1 1/2 lbs (750 g) thin asparagus spears, tough ends removed

  3. 1/4 lb (125 g) fresh or rehydrated morel mushrooms

  4. 4 tablespoons (2 oz/60 g) unsalted butter

  5. 2 shallots, minced

  6. 1 tablespoon chopped fresh tarragon

  7. Coarse salt and freshly ground pepper

  8. Look for thin asparagus spears for this dish; they are generally

  9. more tender, and the stalks do not require peeling before cooking.

  10. Preheat the oven to 450 F (230 C). Place the asparagus on a rimmed

  11. baking sheet large enough to hold them in a single layer. Brush the

  12. morels clean. If there is a lot of grit or other dirt lodged in

  13. their honeycomblike surface, you may need to dunk them briefly in

  14. cold water to free it; then pat dry with paper towels. If the morels

  15. are large, cut them crosswise into rings 1/4-inch (6 mm) wide. Leave

  16. small ones whole. Add the mushrooms to the baking sheet holding the

  17. asparagus.

  18. In a small saucepan over low heat, melt the butter. Add the shallots

  19. and saute for 1 minute to release their flavor. Drizzle the shallot

  20. butter evenly over the asparagus and morels. Scatter the tarragon

  21. over the top and season with salt and pepper. Using your hands,

  22. toss the asparagus and morels in the butter and tarragon until

  23. evenly coated, then spread them into a single layer again. Roast

  24. until the asparagus is lightly browned but still crisp and the

  25. morels are dark brown, about 10 minutes. Transfer the asparagus and morels to a serving platter a drizzle any pan juices over the top.

  26. Serve at once.


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