Best 2 White Asparagus And Morel Sauté Recipes

Embark on a culinary journey with our delectable White Asparagus and Morel Sauté, a symphony of flavors that will tantalize your taste buds. This exquisite dish pairs the delicate sweetness of white asparagus with the earthy elegance of morel mushrooms, creating a harmonious balance of textures and flavors.

For an unforgettable vegetarian entrée, try our White Asparagus and Morel Risotto, where creamy Arborio rice embraces the essence of these spring delicacies. Or, indulge in our White Asparagus and Morel Frittata, a delightful brunch or lunch option that showcases the vibrant colors and flavors of the season.

If you're craving a hearty and flavorful main course, our White Asparagus and Morel Chicken is a must-try. Pan-seared chicken breasts are nestled amidst a medley of white asparagus, morels, and a rich sauce that captures the essence of this springtime bounty.

For a lighter and refreshing option, our White Asparagus and Morel Salad combines the crispness of fresh asparagus and the nutty flavor of morels with a tangy dressing, creating a delightful harmony of flavors.

And for a touch of elegance, our White Asparagus and Morel Vol-au-Vent presents a golden pastry shell filled with a savory filling of white asparagus, morels, and a creamy sauce, making it a perfect appetizer or light lunch.

Let's cook with our recipes!

WHITE ASPARAGUS AND MOREL SAUTé

White Asparagus and Morel Sauté image

Provided by Suzanne Goin

Categories Herb Mushroom Side Sauté Vegetarian Low Cal High Fiber Asparagus Leek Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds white asparagus, trimmed, peeled, cut diagonally into 3-inch lengths
6 tablespoons (3/4 stick) butter, divided
6 ounces fresh morels, cleaned, halved if large
2 teaspoons fresh thyme leaves
3/4 cup thinly sliced leeks (white and pale green parts only)
2 tablespoons chopped fresh Italian parsley

Steps:

Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.

BRAISED CHICKEN WITH WHITE ASPARAGUS AND MOREL SAUTé WITH CRèME FRAîCHE

Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche image

Provided by Suzanne Goin

Categories Chicken Mushroom Onion Braise Marinate High Fiber Asparagus Leek Sherry White Wine Spring Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

6 large chicken leg-thigh pieces (about 5 1/2 pounds total)
2 tablespoons finely grated lemon peel
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh Italian parsley plus 6 sprigs
4 tablespoons (1/2 stick) butter, divided
1 tablespoon extra-virgin olive oil
1 cup sliced onion
1 cup sliced leeks (white and pale green parts only)
1/2 cup dried morels (about 3/4 ounce)
2 bay leaves
1 cup dry white wine
1/4 cup dry Sherry
4 cups low-salt chicken broth
White Asparagus, Morels, and Leeks
1/2 cup crème fraîche or sour cream

Steps:

Toss chicken pieces with peel, thyme, and chopped parsley in large bowl. Cover and refrigerate at least 4 hours or overnight.
Let chicken pieces stand at room temperature 15 minutes. Sprinkle with salt and pepper; let stand 15 minutes more.
Preheat oven to 325°F. Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add chicken pieces, skin side down; cook until deep brown, about 5 minutes. Turn chicken over; reduce heat to medium and cook 2 minutes. Arrange in single layer in large ovenproof pot. Pour off all but 4 tablespoons drippings from skillet. Add onion, leeks, morels, and bay leaves to skillet; sauté over medium heat until vegetables are golden, about 7 minutes. Add wine and Sherry; increase heat to high and boil until liquid is reduced by half, about 2 minutes. Add broth; bring to boil. Add 6 parsley sprigs. Pour vegetables over chicken. Cover pot with plastic wrap, then foil. Bake until chicken is very tender, about 1 1/2 hours.
Increase oven temperature to 400°F. Transfer chicken pieces to rimmed baking sheet; roast in oven until brown, about 15 minutes.
Meanwhile, strain vegetable-broth mixture into medium saucepan. Press on solids to extract as much liquid as possible. Boil liquid until reduced to 3 cups, about 15 minutes. Whisk in remaining 2 tablespoons butter. Season with salt and pepper.
Arrange chicken on large platter. Spoon reduced juices over. Arrange white asparagus, morels, and leeks over and around chicken. Top each chicken leg with dollop of crème fraîche and serve.

Tips:

For the best results, use fresh white asparagus. If you can't find fresh asparagus, you can use frozen or canned asparagus, but the flavor will not be as good.
To remove the woody ends of the asparagus, simply snap off the bottom inch or two of each stalk. You can also use a knife to cut off the ends.
To prevent the asparagus from becoming too tough, cook it only until it is tender-crisp. This will take about 3-5 minutes, depending on the thickness of the asparagus.
If you are using canned or frozen asparagus, be sure to drain it well before cooking.
Morels can be found in the spring in damp, shady areas. If you can't find fresh morels, you can use dried morels. Be sure to soak the dried morels in warm water for about 30 minutes before using.
To clean the morels, simply brush off any dirt or debris. You can also rinse them briefly under cold water.
To prevent the morels from becoming rubbery, cook them only until they are tender. This will take about 3-5 minutes.
White asparagus and morels are a delicious combination. Serve them together as a side dish or main course.

Conclusion:

White asparagus and morel saut is a simple but elegant dish that is perfect for a special occasion. The asparagus is tender and crisp, the morels are earthy and flavorful, and the butter sauce is rich and creamy. This dish is sure to impress your guests.