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Fresh morel mushrooms are available in our Farmer's Market in early April which is when there is an abundance of fresh spring asparagus.

Morel Mushrooms and Asparagus

Asparagus and morel mushrooms combined for a spring treat.

Ingredients

1/4 pound fresh morel mushrooms

1/2 pound asparagus

1/2 stick (1/4 cup butter)

2 tablespoons minced shallot

2 tablespoons flour

1/2 cup beef consommé

1/2 cup water

Instructions

Halve morels lengthwise or quarter if large. Briefly wash the morels and drain on paper towels. Trim asparagus and cut on diagonally into 1-inch pieces.

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. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes. Add consommé and water and bring to a boil, stirring. Simmer mixture, 2 minutes and season with salt and pepper.

Gourmet, April 1998