Ingredients
¼lbfresh morel mushrooms
2tbspextra virgin olive oil
2tbspbutter
2green garlic,or shallots, sliced
1tspherbs de provence,or dry thyme or a combination of thyme and dry tarragon
1lbasparagus,trimmed
salt
½tspfreshly ground black pepper
Preparation
Slice the morel mushrooms in half lengthwise. Place in a bowl and cover with water. Agitate the water to release grit or dirt from the mushrooms. Drain. Repeat. Then fill with water and let sit while prepping the other ingredients.
Fill the bottom of a large skillet with about ½ inch to ¾ inch of water. Add a quarter teaspoon of salt. Add one slice of the prepped green garlic. Bring to a boil.
Add the asparagus in an even layer. Cook for about 3 minutes, until barely cooked (still firm, but can easily poke with a fork), about 3 minutes. Remove to a bowl of ice water to stop the cooking.
Drain and rinse the morels one more time. Then slice them crosswise into ¼-inch slices.
Heat olive oil and melt butter in a large skillet on medium high heat. Add the sliced green garlic and the sliced morels.
Sprinkle with salt and Herbes de Provence. Cook on medium high heat for about 3 to 5 minutes, until the mushrooms start releasing their water.
While the mushrooms are cooking, cut the asparagus in 1-inch diagonal segments. Add the asparagus to the mushroom green garlic mixture. Sprinkle with black pepper, toss to combine.
Add more salt and pepper to taste. Serve immediately.
