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Epicurious

Morel and Asparagus Sauté D'aoust

4.1

(8)

Recipe information

  • Yield

    Serves 4

Ingredients

1/4 pound fresh morel mushrooms
1/2 pound asparagus
1/2 stick (1/4 cup) unsalted butter
2 tablespoons minced shallot
2 tablespoons all-purpose flour
1/2 cup beef consommé 1/2 cup water

Preparation

  1. Step 1

    Halve morels lengthwise or quarter if large. In a bowl of cold water briefly wash morels and drain on paper towels. Trim asparagus and diagonally cut into 1-inch-long pieces.

    Step 2

    In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels, asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes. Add consommé and water and bring to a boil, stirring. Simmer mixture, stirring, 2 minutes and season with salt and pepper.

TagsFrenchEuropeanMorel MushroomMushroomVegetableAsparagusSideDinnerNut FreeEasyQuickSauteGourmet
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