Nothing evokes spring better than the emergence of asparagus combined with fresh morels. Though morels are frightfully expensive, a little goes a long way.
- Kosher salt
- 1 pound asparagus, trimmed
- 1 tablespoons butter
- 1 tablespoon olive oil
- 2 ounces fresh morels, sliced
- 1 teaspoon chopped fresh thyme
- Black pepper to taste
1)Bring an inch or two of water in a large skillet to a boil. Have a large bowl of ice water standing by in the sink.
2)Add a teaspoon of salt and the asparagus to the boiling the water. Cook 4 to 5 minutes or until the asparagus is barely tender and still quite firm. With a skimmer or tongs, remove the spears to the ice water. When the asparagus spears have cooled, drain and them set aside until you’re ready to finish the dish. Refrigerate if more than an hour.)
3)Pour the water out of the skillet in which the asparagus was blanched. Put it over medium-high heat. Add the butter and oil. When the butter stops foaming, add the morels, asparagus, thyme and salt and pepper to taste. Stir until the morels are wilted and the asparagus just heated through, about 3 or 4 minutes. Serves 4.