Asparagus With Morels and Tarragon

5.0(166)

This dish is a French classic, a combination of strong, uncommon flavors that could have been designed to go together. Combining dried and fresh mushrooms is a reliable way to transfer the exotic flavor of truly wild mushrooms to tamer domesticated ones. Using the soaking liquid for the morels makes it certain that none of their essence goes to waste.

by Mark Bittman·published 2009-05-13

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AmericanVegetables, Side Dish

Servings

4 servings

Total time

Calories / serving

224 kcal

Ingredients (9)

serves

1/4 to 1/2 ounce dried morels or porcinis, or a combinationporcini
1/4 cup ( 1/2 stick) butterbutter
1/2 cup chopped shallotsshallot
1 pound fresh shiitake or white button mushrooms or a combination, cleaned, trimmed and sliced
1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2 -inch lengths
1/4 cup heavy creamheavy-cream
1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervilchervil
Saltsalt
pepper to tastepepper

Instructions (3 steps)

01Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
02Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
03

Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

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