Spring Vegetable Saute

1. 1

   If using dried morels, soak in warm water to cover 30 minutes.

2. 2

   Agitate fresh or dried morels in water to dislodge grit, then lift from water, squeezing out excess, and pat dry with paper towels.

3. 3

   Whether using fresh or dried, leave small morels whole and halve or quarter larger ones.

4. 4

   Cook beans in a 4-quart saucepan of boiling salted water 3 minutes, then transfer with a slotted spoon or skimmer to a colander and rinse under cold water.

5. 5

   Peel skins from beans with your fingers.

6. 6

   (Keep water simmering, covered.)

7. 7

   Heat 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute morels, stirring, until tender, about 4 minutes.

8. 8

   Season with salt and pepper.

9. 9

   Remove from heat and let stand, covered.

10. 10

    Return water in saucepan to a boil, then cook asparagus, sugar snaps, and scallions until crisp-tender, 1 1/2 to 2 minutes.

11. 11

    Add beans and immediately drain well in colander.

12. 12

    Add vegetables and remaining 2 tablespoons butter to morels and toss to combine.

13. 13

    Stir in mint and salt and pepper to taste and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.