Recipe from “Edible: A Celebration of Local Foods,” by Tracey Ryder and Carole Topalian
ASPARAGUS WITH MORELS AND TARRAGON
Makes 6 servings
2 pounds asparagus, trimmed and cut into 2-inch lengths
4 tablespoons unsalted butter, divided use
2 large shallots, finely chopped
1/4 pound fresh morels (or 1 ounce dried morels, reconstituted), cleaned and halved lengthwise if large, or other exotic mushrooms
2 tablespoons finely chopped fresh tarragon, divided use
1/2 teaspoon sea salt or kosher salt
1 tablespoon lemon juice
Have a large bowl of ice water ready. Put 1 inch of salted water in a large saute pan, bring to a boil and add the asparagus. Cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Once cool, transfer the asparagus to a plate lined with paper towels.
Empty the saute pan and wipe dry. Heat 3 tablespoons of the butter over medium heat. When the foam subsides, add the shallots and cook, stirring frequently, until golden brown, 2 to 4 minutes. Add the morels and cook, stirring frequently, until tender, about 5 minutes.
Add the asparagus, 1 tablespoon of the tarragon, the salt and the remaining 1 tablespoon butter and cook, stirring, until heated through, about 3 minutes. Remove the pan from the heat and stir in the lemon juice. Taste and adjust seasoning as needed. Garnish with the remaining 1 tablespoon tarragon. Serve immediately.
PER SERVING: 110 calories, 4 g protein, 8 g carbohydrates, 4 g fiber, 4 g sugars, 8 g fat (5 saturated), 20 mg cholesterol, 169 mg sodium