Asparagus, Spring Onion, and Morel Mushroom Saut


  • 1/3 pound fresh morel mushrooms or 1 oz. dried (see Notes)
  • 3 bunches asparagus, ends trimmed and stalks peeled (see Notes)
  • 3 bunches green onions, white and pale green parts only, root ends trimmed
  • 4 tablespoons unsalted butter
  • 1/2 cup crème fraîche
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper


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