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Epicurious

Sautéed Asparagus and Morels with Gribiche Dressing

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Ted Cavanaugh

You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute. That said, it’s essential that you don’t overcook the asparagus, because that’s when it gets stringy and sad.

Recipe information

  • Yield

    4 servings

Ingredients

2 tablespoons olive oil, divided
1 pound asparagus, trimmed
Kosher salt, freshly ground pepper
1 pint morel or maitake mushrooms
Gribiche Dressing (for serving)

Preparation

  1. Step 1

    Heat 1 Tbsp. oil in a large skillet over medium-high. Cook asparagus, turning occasionally, until lightly browned on all sides and crisp-tender, about 4 minutes; season with salt and pepper. Use tongs to arrange asparagus on a platter.

    Step 2

    Heat remaining 1 Tbsp. oil in same skillet. Cook morels, tossing from time to time, until browned and crisp, about 5 minutes; season with salt and pepper. Spoon over asparagus, then spoon dressing over vegetables to your liking (you will probably have some left over).

Nutrition Per Serving

Calories (kcal) 90
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 0
Carbohydrates (g) 6
Dietary Fiber (g) 3
Total Sugars (g) 3
Protein (g) 3
Sodium (mg) 0
TagsAsparagusVegetableMaitake MushroomMushroomMorel MushroomEasyQuickSideVegetarianKetoHealthyishBon Appétit
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