Roasted Asparagus and Morels with Shallot Butter

1.5 Ib (750 g) thin asparagus spears, tough ends removed
..25 lb (125 g) fresh or rehydrated morel mushrooms
4 tablespoons (2 oz/60 g) unsalted butter
2 shallots, minced
1 tablespoon chopped fresh tarragon
Coarse salt and freshly ground pepper

Look for thin asparagus spears for this dish; they are generally more
tender, and the stalks do not require peeling before cooking Preheat the
oven to 450 F (23O C) Place the asparagus on a rimmed baking sheet large
enough to hold them in a single layer. Brush the morels clean. If there is
a lot of gritt or other dirt lodged in their honeycomblike surface, you
may need to dunk them briefly in cold water to free it; then pat dry with
paper towels. If the morels are large, cut them crosswise into rings .25
inch (6 mm) wide. Leave small ones whole. Add the mushrooms to the baking
sheet holding the asparagus. In a small saucepan over low heat, melt the
butter. Add the shallots and saute for 1 minute to release their flavor.
Drizzle the shallot butter evenly over the asparagus and morels. Scatter
the tarragon over the top and season with salt and pepper. Using your
hands, toss the asparagus and morels in the butter and tarragon until
evenly coated, then spread them into a single layer again. Roast until the
asparagus is lightly browned but still crisp and the morels are dark
brown, about 10 minutes. Transfer the asparagus and morels to a serving
platter a drizzle any pan juices over the top. Serve at once.

Serves 6

www.pacrimmushrooms.com

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