This one is a simple yet decadent side dish that will go well with any special meaty entree. It uses one of the most unique wild mushrooms you can find (although we found it out of season, dried, and in the grocery store), the humble morel, and it combines those light flavours with the nutty/grassy notes of the asparagus. We like this dish because both ingredients are some of the first things to grow in the spring, so they have a always give us a nice bit of hopefulness and rejuvenation.
We served our asparagus and morels with Canard Cordon Bleu (recipe coming soon) and rice, but it would also be a great pairing with Grilled New York Strip Steak, Pork Loin with Asparagus Mustard Sauce, Pork and Morels in Mushroom Sauce, or Grilled Pork with Lemon Ginger Sweet Pea Sauce.
Time: 20 Minutes (Plus morel rehydration time if using dried)
Ingredients:
- Morels (Fresh or dried…if dried, soak in warm water for a few hours until rehydrated…and keep the resulting water as a mushroom stock!)
- Asparagus
- Butter
- Black Pepper
Method:
- Rinse your asparagus, and snap or cut the woody ends off. Then, slice into 1.5-2 inch pieces.
- Rinse your rehydrated (or fresh) morels, slice them in half, and set them aside.
- Melt some butter in a pan, and add your asparagus. Sautee for about 10 minutes to soften and begin to brown.
- Add more butter and your morels. Sprinkle in a little salt and some black pepper.
- Sautee for another 5 minutes or so.
- Plate, devour, and enjoy!
Great combination! Here in Germany there is a combination of vegetables that is famous and a classic that is called “Leipziger Allerlei”. You can look it up, it has something to do with taxation during the Napoleonic occupation of Germany in the early 19. century. There are different variations, but this version here is still popular:young peas, carrots, asparagus heads, celery (root) green beans and morels. Traditionally this was served with crayfish and a rich, creamy sauce made from the carcasses of the crayfish, cream, wine, and root vegetables. Rumor has it that it was a favorite at the table of August the Strong, who was the ruler of Saxony, and later the king of Poland…