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
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.