Asparagus, Spring Onion, and Morel Mushroom Sauté

Asparagus, Spring Onion, and Morel Mushroom Sauté
Photo by Annabelle Breakey

Ingredients

  • 4 tablespoons unsalted butter
  • ½ cup crème fraîche
  • 1/3 pound fresh morel mushrooms or 1 oz. dried (see Notes)
  • 3 bunches green onions, white and pale green parts only, root ends trimmed
  • 3 bunches asparagus, ends trimmed and stalks peeled (see Notes)
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon freshly ground black pepper

1. Bring a large pot of water to a boil. If using dried morels, put them in a small bowl, cover with 1 cup boiling water, and let stand 10 minutes. Lift out and pat dry. 2. Meanwhile, generously salt remaining boiling water. Fill a large bowl with ice and cold water and set near the stove. Add as...

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