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Morel Mushroom & Asparagus Sauté

Source of Recipe

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Morel Mushroom & Asparagus Sauté

Cooking Light - May 2013 - David Bonom,
Serves 4 (serving size: about 1 cup)
Total time: 31 Minutes

Blanching the asparagus first helps set its color and texture.

Ingredients:
3 quarts water
12 ounces white asparagus, trimmed
12 ounces green asparagus, trimmed
1 tablespoon butter
1 shallot, thinly sliced
4 cups fresh morel mushrooms, halved lengthwise (about 8 ounces)
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper

Preparation:
1. Bring 3 quarts water to a boil in a large saucepan. Peel bottom 2 inches of white and green asparagus. Cook white asparagus in boiling water 5 minutes or until crisp-tender; remove with a slotted spoon to a colander.

Rinse under cold water; drain well. Cook green asparagus in boiling water 2 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cut asparagus diagonally into 1 1/2-inch pieces.

2. Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; sauté 1 minute, stirring constantly. Add morels and 1/4 teaspoon salt; sauté 5 minutes or until mushrooms are lightly browned.

Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until asparagus is thoroughly heated.

One 1-cup serving equals: Calories 115; Fat 6.6 g (Satfat 1.4 g, Monofat 3.2 g, Polyfat 0.6 g); Protein 6 g; Carbohydrate 11.5 g; Fiber 4.3 g; Cholesterol 8 mg; Sodium 267 mg