Morel and Asparagus Saute D'aoust

1. 1

   Halve morels lengthwise or quarter if large.

2. 2

   In a bowl of cold water briefly wash morels and drain on paper towels.

3. 3

   Trim asparagus and diagonally cut into 1-inch-long pieces.

4. 4

   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.

5. 5

   Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes.

6. 6

   Add consomme and water and bring to a boil, stirring.

7. 7

   Simmer mixture, stirring, 2 minutes and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.