START A PETITION 27,000,000 members: the world's largest community for good
START A PETITION
x

Asparagus with Morels

Asparagus with Morels

The asparagus is here, finally–I am so happy to be trading in kale and collards for some sweet tender asparagus. I adore asparagus just about any way it’s cooked. Steamed or roasted, asparagus needs little and is divine naked. But asparagus dresses up nicely as well. A little brown butter and a poached egg? Yum. Or with morels? Even better.

I had some wild morels over the weekend and tossed them in with some sauteed asparagus, and it was simple and fabulous. But I only had a few and I wanted more the following evening. So I brought out a bag of dried morels in the cabinet and turned to Vegetable Love by Barbara Kafka for a twist on her recipe for Asparagus with Morels. It’s a very delicious dish, I think you’ll agree.

INGREDIENTS
2 ounces dried morels
1 tablespoon olive oil
3/4 pound medium asparagus, trimmed and cut into 2-inch pieces
1 tablespoon fresh tarragon, chopped
1 tablespoon cornstarch
1 cup vegetable stock
Salt and pepper to taste

1. In a small saucepan, reduce vegetable stock to 1/2 cup.

2. Bring 3 cups of water to a boil and add morels, let boil for a minute, then remove from heat and let morels soak for 20 minutes. Drain and save the liquid.

3. Strain morel liquid through a fine strainer and pour into a medium saucepan. Cook over low heat until liquid has reduced to one cup. If it looks gritty, strain it through a coffee filter.

4. Cut the morels into 1-inch pieces and rinse.

5. Heat the oil in a saute pan and add asparagus. Cook for one minute over high heat. Turn heat down to medium and add half of the morel liquid, and continue cooking for two minutes.

6. Add the morels and tarragon. Dissolve the cornstarch in 1/4 cup of the vegetable broth and add to the pan and cook, stirring, for one minute. Add the remaining morel liquid and vegetable stock and cook until asparagus is tender and the sauce is shiny.

Read more: All recipes, Food, Side Dishes, ,

have you shared this story yet?

go ahead, give it a little love

Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

16 comments

+ add your own
6:00AM PDT on Apr 25, 2013

Thank you for sharing.

2:40AM PST on Jan 25, 2013

Thanks for sharing

6:05AM PDT on Aug 7, 2012

thanks for the recipe

7:47AM PST on Mar 5, 2012

YUM!

12:57PM PST on Feb 25, 2012

Thanks

3:42PM PST on Jan 26, 2012

That was nice, thank you so much for the recipe. I love asparagus.

3:07AM PDT on Nov 2, 2011

Thank you

3:21AM PDT on Oct 10, 2011

thank you

10:16PM PDT on Jul 31, 2011

Love the recipe. Thanks.

11:51AM PDT on May 27, 2011

Haven't seen morels in the US, should really look for them.

add your comment



Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

interesting article,thank you

What a dorky cat :-)... and owner.

Two amazing things happened--- the cat was wrapped perfectly in the wrapping paper, not sure everyon…

Bergamasco Shepherd: very ancient northern Italian breed, its official standard recognized since 19…

CONTACT THE EDITORS



Select names from your address book   |   Help
   

We hate spam. We do not sell or share the email addresses you provide.