Morels And Asparagus Recipe

Name: Morels And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A fistful of asparagus stalks, stalk end trimmed and peeled to rid it of any tough exterior; 10 or so morels, rinsed and dried per the headnote; 1 1/2 tablespoons shallot, minced; 1 tablespoon garlic, minced; 1/4 to 1/3 cups breadcrumbs (I like Ian's gluten-free panko crumbs); 1/4 cup flat-leaf parsley leaves: half of them minced, and the other half left whole; 1/4 cup tarragon leaves: half minced, and the other half torn in half; 1 tablespoon unsalted butter; Grapeseed oil; Kosher salt; Freshly ground black pepper

Servings: persons

A fistful of asparagus stalks, stalk end trimmed and peeled to rid it of any tough exterior
10 or so morels, rinsed and dried per the headnote
1 1/2 tablespoons shallot, minced
1 tablespoon garlic, minced
1/4 to 1/3 cups breadcrumbs (I like Ian's gluten-free panko crumbs)
1/4 cup flat-leaf parsley leaves: half of them minced, and the other half left whole
1/4 cup tarragon leaves: half minced, and the other half torn in half
1 tablespoon unsalted butter
Grapeseed oil
Kosher salt
Freshly ground black pepper

1
Have all your ingredients prepped and on a sheet tray next to the stove.
2
Place a 10-inch pan over high heat. Once the pan is hot, add enough grapeseed oil to coat the bottom of the pan. Add the asparagus. The idea here is to cook the asparagus just through, but get the stalks seared. The oil should begin to smoke a little. You shouldn have wisps of smoke coming from the pan; the smoke shouldn't be rolling off. Season the asparagus with salt and pepper. When they have finished cooking, remove them to a plate. Keep them warm in a low oven or close to the stove.
3
Add half the butter to the pan and quickly sear the morels until they begin to brown. Add the shallots and garlic. Stir and saute until fragrant. Don't let the garlic brown, or it will be bitter.
4
Add the remaining butter and half of the herbs, and toss. Season with salt and pepper, then add the bread crumbs. Toss again. Let the breadcrumbs toast.
5
Place the morels onto the asparagus, then top with the bread crumbs and the remaining herbs. Serve.

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* 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 11 ingredients. The key ingredients include: A fistful of asparagus stalks, stalk end trimmed and peeled to rid it of any tough exterior, 10 or so morels, rinsed and dried per the headnote, 1 1/2 tablespoons shallot, minced, 1 tablespoon garlic, minced, and more.

Yes, Morels And Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Morels And Asparagus

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