Asparagus with Morels & Tarragon
Spring 2009 Recipe
Contributed by Edible Communities
When local asparagus is in season, it’s hard not to want to eat it at every meal. Asparagus is one of those vegetables that require little adornment, and this dish fits the bill. If you can’t find fresh morels or other exotic mushrooms, this recipe works wonderfully well with rehydrated dried morels, or a combination of dried mushrooms.
Makes 6 servings
2 pounds asparagus, trimmed and cut into 2-inch lengths
4 tablespoons (1/2 stick) unsalted butter, cut into1-tablespoon pieces
2 large shallots, finely chopped
1/4 pound fresh morels, cleaned and halved lengthwise if large, or other exotic mushrooms
2 tablespoons finely chopped fresh tarragon
1/2 teaspoons sea salt or kosher salt, plus more if needed
1 tablespoon freshly squeezed lemon juice
1. Have a large bowl of ice water ready. In a large sauté pan with 3 inches of boiling, salted water, add the asparagus. Cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Once cool, transfer the asparagus to a plate lined with paper towels.
2. Empty the sauté pan and wipe dry. Heat 3 tablespoons of the butter over medium heat. When the foam subsides, add the shallots and cook, stirring frequently until golden brown, about 2 to 4 minutes. Add the morels and cook, stirring frequently until tender, about 5 minutes.
3. Add the asparagus, 1 tablespoon of the tarragon, salt, and the remaining tablespoon of butter and cook, stirring, until heated through, about 3 minutes. Remove the pan from the heat and stir in the lemon juice. Taste and adjust seasoning as needed.
4. Garnish with the remaining tablespoon of chopped tarragon. Serve immediately.