Gourmet | May 2007
Tarragon leaves and meaty morel caps shoot up all over the Jura mountains ...
Gourmet | May 2007
Tarragon leaves and meaty morel caps shoot up all over the Jura mountains in the spring. Here, tossed with juicy green and white asparagus — Europeans are particularly mad for the latter — they're a genuine sampling of the season.
Active time: 1 hour Start to finish: 1 hour
Servings: Makes 6 servings
INGREDIENTS
1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: chopped fresh tarragon
PREPERATION
1. 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.
2. Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
3. Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes.
4. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.
Cooks' note: Asparagus can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels.
(more) | print recipe
