Sauté of Morels and Asparagus with Tarragon
Appetizers • French
Description
Mushrooms and asparagus can be prepared in advance and stored for no more than one day.
Ingredients
- Canned White Asparagus 10 oz
- Asparagus 10 oz
- Chopped Sage Leaves 1 tablespoon
- Morels 10 oz
- Concentrated Lemon Juice 1 tablespoon
- Butter 0 oz
- Ocean salt to taste
- Ground Black Pepper to taste
- Shallot 2 pieces
Step-by-Step Guide
Step 1
Soak the morels in advance, bring to a boil in the same water, and rinse thoroughly under cold running water. Cut the washed mushrooms into small pieces about 4–5 cm long.
Step 2
Peel the asparagus at the base, cut into 4 cm pieces, and boil either in a steamer or in salted water until half-cooked. After boiling, cool in ice water and dry thoroughly.
Step 3
Finely chop the shallots.
Step 4
Also finely chop the tarragon.
Step 5
In a heavy-bottomed sauté pan, melt half of the butter over high heat until foamy, add the shallots, and sauté for two minutes, stirring constantly until browned.
Step 6
Slightly reduce the heat, add the mushrooms, and sauté for 5 minutes, stirring constantly.
Step 7
Add the asparagus, tarragon, salt, pepper, and the remaining half of the butter. Sauté for 3 minutes.
Step 8
Remove from heat, let cool for a minute or two, stir in the lemon juice, and serve.
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