Asparagus Spring Onion And Morel Mushroom Sauté Recipes

SAUTéED ASPARAGUS WITH MORELS

Steps:

• Drain and slice the morels: Drain and rinse the morels one more time. Then slice them crosswise into 1/4-inch slices.

ASPARAGUS, SPRING ONION, AND MOREL MUSHROOM SAUTé

Steps:

• Bring a large pot of water to a boil. If using dried morels, put them in a small bowl, cover with 1 cup boiling water, and let stand 10 minutes. Lift out and pat dry.
• Meanwhile, generously salt remaining boiling water. Fill a large bowl with ice and cold water and set near the stove. Add asparagus to boiling water and cook until crisp-tender, about 4 minutes. Remove from water and immediately plunge into ice bath to stop cooking. Repeat process with green onions. Drain asparagus and onions on paper towels, then cut asparagus spears in half.
• In a large frying pan over medium-low heat, melt butter. Add morels, asparagus, and onions and cook 1 minute, tossing gently to coat with butter. Stir in crème fraîche and season with salt and pepper. Continue cooking until heated through, 4 minutes longer. Transfer to a serving dish.
• Note: Nutritional analysis is per serving.

GREEN ASPARAGUS AND MOREL MUSHROOMS

Steps:

• You want FAT tips, not skinny ones.
• In a sauce pan, melt 1 tablespoon butter then saute the shallots over medium heat. Add mushrooms and garlic. Mix well. Add stock and turn heat to high. Cook until the liquid is almost gone. Salt and pepper to taste. Set aside.
• Blanch asparagus in salted water for about 6 minutes until cooked but not tender. Cool in ice water and drain on paper towels. Set aside.
• In a sauté pan large enough to cook the asparagus in a single layer, melt 1 tablespoon butter over high heat. Add asparagus, reduce to medium, and cook until asparagus is heated through and starts to brown. Be careful not to break any of the asparagus tips.
• Warm the mushroom sauce.
• Arrange asparagus on serving plates. Divide sauce among plates. Sprinkle cheese on top and serve immediately.
• Time varies depending on stove, cookware and items so it is a guess here.

MOREL AND ASPARAGUS SAUTé D'AOUST

Steps:

• Halve morels lengthwise or quarter if large. In a bowl of cold water briefly wash morels and drain on paper towels. Trim asparagus and diagonally cut into 1-inch-long pieces.
• In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels, asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes. Add consommé and water and bring to a boil, stirring. Simmer mixture, stirring, 2 minutes and season with salt and pepper.

ASPARAGUS WITH MOREL MUSHROOMS

Steps:

• Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
• Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
• Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

MOREL MUSHROOM AND ASPARAGUS SAUTE

Steps:

• 1. Bring 3 quarts water to a boil in a large saucepan. Peel the botto 2 inches of white and green asparagus. Cook white asparagus in boiling water 5 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well.
• 2. Cook green asparagus in boiling water 2 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well.
• 3. Cut asparagus diagonally into 1 1/2 inch pieces.
• 4. Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; saute 1 minute, stirring constantly. Add morels and 1/4 teaspoon salt; saute 5 minutes or until mushrooms are lightly browned.
• 5. Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until the asparagus is thoroughly heated.