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Asparagus with Morels

The combination of local morel mushrooms and fresh asparagus is the flavor of spring in this area. Italy and France have their truffles; we have morels. There are so many possibilities for these gorgeous Alice in Wonderland–looking fungi, but I prefer keeping it simple and letting their flavor and texture shine next to fresh asparagus. If you are not fortunate enough to find morels growing nearby in the wild or for sale at your local farm market, morels have recently become commercially available in many places, with Oregon being a big producer. While the price may seem steep, it doesn’t take a large quantity of them to make an excellent dish.

Serves 4

2 Tbsp butter

2 Tbsp extra-virgin olive oil

1/2 lb fresh asparagus, sliced into 1/4-inch-thick slices on a sharp bias

1 lb fresh morels, halved from top to bottom and cleaned

1 tsp minced fresh garlic

Salt and pepper to taste

1. Heat butter and oil in a heavy-bottomed skillet over high heat until they are shimmering.

2. Add asparagus and toss until it turns bright green.

3. Add morels and cook until the liquid is released and is mostly gone.

4. Remove from the heat, toss in the garlic, and keep tossing for 1 minute.

5. Season with salt and pepper to taste.