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.