• 6servings
  • 60minutes

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Nutrition Info . . .

VitaminsC, D, E

Ingredients Jump to Instructions ↓

  1. 1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces

  2. 1 pound green asparagus, trimmed and cut into 2-inch pieces

  3. 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces

  4. 1/2 cup finely chopped shallots (2 large)

  5. 1/4 pound fresh morels, cleaned and halved lengthwise if large

  6. 1 tablespoon chopped fresh tarragon

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon black pepper

  9. 1 tablespoon fresh lemon juice

  10. Garnish: chopped fresh tarragon

Instructions Jump to Ingredients ↑

  1. 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.

  2. Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.

  3. 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.


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