Morels and Asparagus In Beurre Blanc

1. 1

   Put the morels in a dish, cover with boiling water and allow to soak for an hour.

2. 2

   Drain, reserving the soaking liquid, then pat the morels dry and spread on paper towels.

3. 3

   Boil the soaking liquid down in a small saucepan until it is reduced to two tablespoons.

4. 4

   Set aside.

5. 5

   Snap ends off asparagus and slant-cut in inch-and-a-half lengths.

6. 6

   Heat two tablespoons of the butter in a large skillet.

7. 7

   Add the asparagus, sprinkle with salt and stir-fry about four minutes.

8. 8

   Add the drained morels and stir-fry another four minutes or so, until the vegetables are tender.

9. 9

   Set aside.

10. 10

    Add the vinegar and wine to the mushroom liquid and cook for one minute.

11. 11

    Begin to whisk in the remaining butter, about a tablespoon at a time over low heat, until a thickened, creamy sauce results.

12. 12

    Season with pepper.

13. 13

    Divide the asparagus and morels among four plates, spoon some of the sauce over each, dust with chervil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.