Ingredients
- 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
Description
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