Sauteed Asparagus with Morels and Thyme

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Sauteed Asparagus with Morels and Thyme

 

kosher salt

1 pound asparagus, trimmed

1 1/2 tablespoon butter

1teaspoon olive oil

2 ounces fresh morels, sliced

1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried

freshly ground black pepper to taste

 

Bring an inch or two of water in a skillet to a boil with a teaspoon of salt.

Have a large bowl of ice water standing by the sink. Add the asparagus to the

boiling water and cook 4 to 5 minutes or until barely tender but still quite

firm. With a skimmer or tongs, remove the spears to the ice water. When the

asparagus has cooled, drain and set aside until you're ready to finish the dish.

(Up to several hours later. Refrigerate if more than an hour.) Heat butter and

oil in a large skillet or wok over medium-high heat until butter stops foaming.

Add morels, asparagus, thyme, and salt and pepper to taste. Stir until the

morels are wilted and the asparagus is just heated through, about 3 to 4

minutes. Serves 4.

 

 

 

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