White Asparagus And Morel Sauté
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
6 tbsps
Butter (3/4 stick, divided)2 tsps
Thyme Leaves (fresh)2 tbsps
Italian Parsley (chopped fresh)Directions:
1
Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes
2
Drain and cool
3
Melt 4 tablespoons butter in heavy large skillet over high heat
4
Add morels and sauté 3 minutes
5
Reduce heat to medium; add thyme and sprinkle with salt and pepper
6
Sauté until morels are tender, about 6 minutes
7
Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat
8
Sauté 2 minutes
9
Add leeks; sauté 2 minutes
10
Stir in parsley
11
Season with salt and pepper
12
Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes
13
Drain and cool
14
Melt 4 tablespoons butter in heavy large skillet over high heat
15
Add morels and sauté 3 minutes
16
Reduce heat to medium; add thyme and sprinkle with salt and pepper
17
Sauté until morels are tender, about 6 minutes
18
Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat
19
Sauté 2 minutes
20
Add leeks; sauté 2 minutes
21
Stir in parsley
22
Season with salt and pepper