Recipe courtesy of Patty Darrah | Serves 4

1 ounce dried morel mushrooms
1 pound asparagus, woody ends trimmed
4 tablespoons butter, divided
4 tablespoons olive oil, divided
1 large shallot, peeled and sliced thinly (about 1/4 cup)
Salt and pepper, to taste

Preheat oven to 425°.

Place dried morels in a medium-size bowl and cover with boiling water. Let stand for 30 minutes. Drain and discard water. Dry the morels on paper towels and slice them in half. Reserve.

In the meantime, in a large bowl toss the asparagus with 2 tablespoons of the olive oil. Arrange the asparagus spears in a single layer on a baking sheet and season with salt and pepper. Roast until the stalks are tender when pierced with a knife, about 10 minutes.

Heat 2 tablespoons butter and 2 tablespoons olive oil in skillet over moderate heat, add sliced shallot and morels and sauté until shallot is tender and morels are cooked through, about 10 minutes. Add remaining 2 tablespoons of butter to skillet over low heat until butter is melted.

When asparagus is done, pour mushroom mixture over spears and serve.

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