- Roasted Asparagus and Morels with Shallot Butter
Serves 6 1 1/2 lbs (750 g) thin asparagus spears, tough ends removed
1/4 lb (125 g) fresh or rehydrated morel mushrooms
4 tablespoons (2 oz/60 g) unsalted butter
2 shallots, minced
1 tablespoon chopped fresh tarragon
Coarse salt and freshly ground pepper
Look for thin asparagus spears for this dish; they are generally
more tender, and the stalks do not require peeling before cooking.
Preheat the oven to 450 F (230 C). Place the asparagus on a rimmed
baking sheet large enough to hold them in a single layer. Brush the
morels clean. If there is a lot of grit or other dirt lodged in
their honeycomblike surface, you may need to dunk them briefly in
cold water to free it; then pat dry with paper towels. If the morels
are large, cut them crosswise into rings 1/4-inch (6 mm) wide. Leave
small ones whole. Add the mushrooms to the baking sheet holding the
asparagus.
In a small saucepan over low heat, melt the butter. Add the shallots
and saute for 1 minute to release their flavor. Drizzle the shallot
butter evenly over the asparagus and morels. Scatter the tarragon
over the top and season with salt and pepper. Using your hands,
toss the asparagus and morels in the butter and tarragon until
evenly coated, then spread them into a single layer again. Roast
until the asparagus is lightly browned but still crisp and the
morels are dark brown, about 10 minutes. Transfer the asparagus and morels to a serving platter a drizzle any pan juices over the top.
Serve at once.