Sauteed Asparagus, Morel Mushrooms, And Ramps

Asparagus: Fill a stockpot with water and kosher salt and bring to a boil. Place the asparagus in the simmering water and cook for 4 or 5 minutes, or until it reaches the desired tenderness. Remove from the water and immediately "shock" in an ice water bath. Blanch the fava beans for one minute in boiling water and then "shock" in an ice water bath.

Sauce: Heat a medium skillet over medium-high heat and use grape seed oil to coat the bottom of the pan. Add the mushrooms, shallots, garlic, ramps, and fava beans. Deglaze with sherry and add the reduced veal stock. Reduce heat to a bare simmer and continue to cook for about ten minutes. If the mixture becomes too dry, add an additional dash of veal stock. Add the asparagus and thyme and season with salt and pepper. Finish by drizzling with melted butter.

This recipe yields ?? servings.