ASPARAGUS WITH MORELS AND TARRAGON
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.
Provided by Mark Bittman
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put 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.
- Melt 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.
- 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.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 7 grams, TransFat 0 grams
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Dorji Lhamo
[email protected]Great recipe! The asparagus and morels were cooked perfectly and the tarragon sauce was delicious. I will definitely be making this dish again.
Ranawasif Ali
[email protected]This dish was easy to make and very flavorful. I used dried morels instead of fresh and they worked just fine. The asparagus was tender and the tarragon sauce was delicious. I served it with grilled chicken and it was a hit!
Aaron Short
[email protected]I wasn't sure how the asparagus and morels would go together, but I was pleasantly surprised! The flavors complemented each other perfectly. The tarragon added a nice touch of brightness to the dish as well.
Robert Santos
[email protected]This dish was a bit more time-consuming than I expected, but it was definitely worth it. The asparagus and morels were cooked perfectly and the tarragon sauce was delicious. I served it with roasted potatoes and a green salad.
M Umar Raza
[email protected]I'm not a huge fan of asparagus, but I thought I'd give this recipe a try. I'm so glad I did! The asparagus was cooked perfectly and the morels and tarragon added a lot of flavor. I'll definitely be making this dish again.
Benjamin Bandini
[email protected]This dish was easy to make and so delicious! I used fresh asparagus and morels from my local farmer's market and the flavor was amazing. The tarragon added a nice touch of flavor as well.
Altaf Hossain
[email protected]I followed the recipe exactly and the dish turned out great! The asparagus was tender and the morels were so flavorful. I loved the addition of the tarragon, it really brought the dish together.
Ivan Daniel
[email protected]This asparagus with morels and tarragon dish was absolutely delicious! The asparagus was perfectly cooked, the morels were earthy and flavorful, and the tarragon added a lovely herby note. I will definitely be making this dish again.