Asparagus with Morels and Tarragon

Ingredients for Asparagus with Morels and Tarragon

• 450g white asparagus, trimmed, peeled, and cut into 2-inch pieces

• 450g green asparagus, trimmed and cut into 2-inch pieces

• 3/4 stick (6 tablespoons ) unsalted butter, cut into tablespoon pieces

• 60g finely chopped shallots (2 large)

• 110g fresh morels, cleaned and halved lengthwise if large

• 1 tablespoon chopped fresh tarragon

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 1 tablespoon fresh lemon juice

• Garnish: chopped fresh tarragon

How to make Asparagus with Morels and Tarragon

Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.

Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.

Heat 45ml butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 45ml butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.