Morels are arriving at farmers’ markets and, sautéed, match nicely with asparagus.The Globe and Mail
Morels can be sautéed in a little butter with garlic and served on toast, or cooked with chicken to make a heady sauce. The one issue with preparing them is cleaning. A quick rinse with warm water and a good shake in a strainer to dislodge the dirt usually works, although some people soak them, which I think soaks out the flavour.
Servings: 4
Ready Time: 30 minutes
Wine Pairings: For the asparagus starter, I’d suggest Sancerre, the fine sauvignon blanc from the Loire Valley in France. The vegetal flavour of the green spears will resonate with the wine’s herbal character, and there’s often a nuance of chalky mineral to Sancerre, which complements the earthy morels. - Beppi Crosariol
Ingredients
1 lb (450 g) thick stalks of asparagus, peeled and trimmed
2 tbsp olive oil
4 oz (125 g) morel mushrooms
Salt and freshly ground black pepper
1 tbsp balsamic vinegar
4 handfuls mixed spicy greens
Vinaigrette:
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp finely chopped chives
Sprinkling of Maldon or other flaky salt
Method
Bring a skillet of salted water to a boil. Add asparagus and boil one to two minutes or until still crisp but with a little give. Run under cold water until cool. Pat dry. Cut stalks into thirds on a sharp diagonal.
Heat oil in a skillet over high heat. Cut morels in half if large and toss into skillet. Season with salt and pepper. Lower heat and sauté until morels are softened, about five minutes.
Add balsamic vinegar. Toss with asparagus.
Place a handful of greens on four plates and top with asparagus and mushroom mixture.
For vinaigrette, whisk together olive oil and lemon juice. Season with chives and salt. Drizzle over salads.