• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Butter Braised Asparagus with Morels

November 11, 2009 | Vegetables

For those of you planning to cook the feast on Thanksgiving, it helps if you plan your menu in advance. To that end, I’ll be sharing some side dishes over the next week or so that I think would be nice – like this asparagus braised in butter with morel mushrooms.

If you’re lucky enough to live somewhere that morels grow wild, you’re very, very fortunate. Here in Colorado, I rarely see them fresh, and if you can believe it, this scant 1/2 ounce of dried morels cost $15!
I like them to be really rehydrated, so I put them into a microwave save bowl with water and zap them for a couple of minutes. Then I put the whole thing in the refrigerator and let them sit overnight. When I’m ready to cook, I simply squeeze out the excess water. Don’t toss that incredibly rich mushroom water – it makes a great risotto!

Butter Braised Asparagus with Morels
Serves 6

18 asparagus spears, trimmed and sliced into 1″ pieces
3 tablespoons butter
1 large shallot, sliced
1 pound mushrooms, morels or variety, sliced
1/4 cup white wine
salt and pepper
1 tablespoon butter

Heat a large skillet over medium high; add butter and melt. Add shallot and cook until slightly softened, about 3 minutes. Add mushrooms and cook, stirring occasionally until mushrooms have begun caramelizing. While mushrooms are cooking, bring a large pot of salted water to a boil. Add asparagus and blanche for 3 minutes. Drain and set aside. When mushrooms are nicely browned, add white wine to deglaze the pan, then add blanched asparagus. Stir together for one minute, then salt and pepper to taste. Remove from heat and stir in remaining tablespoon of butter. Serve immediately.


2 Responses | TrackBack URL | Comments Feed

  1. I’m so glad to see the recipe for the asparagus with the morels. A friend here in Tucson has given me morels from Wisconsin three times.


    • Lucky you Dixie! Any interest in any of my culinary journeys for next year?


Leave a Reply

About Michele

Restaurant Reviews

  • capital grille denver
  • squeaky bean denver salmon with radishes 1
  • yaxche playa del carmen 9 flaming drinks
  • guard-and-grace-denver-logo
  • mccormick and schmicks lobster salad
  • the kitchen upstairs boulder
  • row 14 grilled avocado vegetarian entree

My Cookbooks


Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter


Help End Hunger

Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School

MyFreeCopyright.com Registered & Protected