Morels and Asparagus
A simple dish of baked or grilled asparagus, topped with morels and sage.
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Morchella elata. © Michael Wood (from mykoweb.com)
Objective:
Side Dish
Total Time:
About 30 mins
Yield:
4 servings
Suggested Mushrooms:
- Morchella sp. ( morel)
Ingredients
Morels
1 Lb Morel mushrooms, cut across to make small circle
2 T Butter
1 T Sage leaves, finely minced
1 t salt
1 t black pepper
Asparagus
1 Lb Asparagus, ends trimmed (unless grilling)
1 T coconut oil melted
1 t salt
1 t black pepper
Note: If Asparagus is very large, consider blanching for 1.5 minutes in boiling slated water before step 1. If grilling, consider skewering the root ends with a soaked wooden skewer to keep them together on the grill. In this case, remove ends after grilling.
Method
Sauté mushrooms in butter until well cooked, then toss in sage leaves, salt and pepper.
Set aside.
Toss asparagus spears with melted oil, salt and pepper.
Arrange spears on a cookie sheet and bake until tender at 400°F (or grill).
Arrange asparagus on a serving platter, and top with the prepared morels and whole sage leaves.
Note: This recipe was originally posted alongside "Relishing Medicinal Mushrooms" by Chef Zachary Mazi in the May 2013 issue of Duff.