Posted on

The Asparagus are in….

The Asparagus are in and they look very appetizing.  For you wandering woods people it’s time for some Asparagus and fresh picked Morels.  Yes, they are coming up. My son-in-law went to his son’s baseball game on Tuesday and on the outskirts of the field were some Morel mushrooms. I’ve never been that lucky but, they’re ready for sautéing.  Make sure you know what you’re picking because the false morels are up also.

Asparagus and Morel

2lbs      Asparagus

6T        Unsalted butter

½ cup  Shallots

¼ cup  Morels cleaned and halved

1T        Chopped Tarragon

1/4t      Black ground pepper

1T        Lemon Juice


Cook asparagus in boiling water for 3 minutes. Transfer to colander and rinse with cold water.

Cook 3T butter in 12” skillet on med/high heat until foaming subsides.  Then add shallots stirring until golden brown, add morels, tarragon and 3T butter and sauté’ 3 more minutes.  Serve with fresh lemon juice.