Morel-and-Asparagus Salad with Frisee and Butter Lettuce Recipe

Name: Morel-and-Asparagus Salad with Frisee and Butter Lettuce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 3 dozen small fresh morels, rinsed, or dried morelssoaked in boiling water for 30 minutes, drained and rinsed; 1/2 cup chicken stock or low-sodium broth; 1 pound asparagustough ends discarded, asparagus halved lengthwise and cut into 2-inch lengths; Salt; Freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 5 ounces frisee, torn into bite-size pieces; 1 medium head of butter lettuce, torn; 2 tablespoons small chervil sprigs; Argan oil, for drizzling (optional; see Note)

Servings: persons

4 tablespoons unsalted butter
3 dozen small fresh morels, rinsed, or dried morelssoaked in boiling water for 30 minutes, drained and rinsed
1/2 cup chicken stock or low-sodium broth
1 pound asparagustough ends discarded, asparagus halved lengthwise and cut into 2-inch lengths
Salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
5 ounces frisee, torn into bite-size pieces
1 medium head of butter lettuce, torn
2 tablespoons small chervil sprigs
Argan oil, for drizzling (optional; see Note)

1
In a large skillet, melt the butter.
2
Add the morels and stock, cover and cook over moderately high heat until softened, 5 minutes.
3
Add the asparagus, cover and cook until crisp-tender, about 2 minutes.
4
Season with salt and pepper and cook uncovered until the broth is nearly absorbed, 1 minute longer.
5
In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper.
6
Add the frisee, butter lettuce and chervil and toss to coat.
7
Arrange the morels and asparagus on plates and mound the salad alongside.
8
Drizzle with argan oil, if using, and serve.

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 3 dozen small fresh morels, rinsed, or dried morelssoaked in boiling water for 30 minutes, drained and rinsed, 1/2 cup chicken stock or low-sodium broth, 1 pound asparagustough ends discarded, asparagus halved lengthwise and cut into 2-inch lengths, and more.

Yes, Morel-and-Asparagus Salad with Frisee and Butter Lettuce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Morel-and-Asparagus Salad with Frisee and Butter Lettuce

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