Ingredients
- 1 lb white asparagus, trimmed, peeled, and cut into 2-inch pieces
- 1 lb green asparagus, trimmed and cut into 2-inch pieces
- 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
- 1/2 cup finely chopped shallots (2 large)
- 1/4 lb pound fresh morels, cleaned and halved lengthwise if large
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh lemon juice
Description
Tarragon Leaves And Meaty Morel Caps Shoot Up All Over The Jura Mountains In The Spring. Here, Tossed With Juicy Green And White Asparagus—Europeans Are Particularly Mad For The Latter—they're A Genuine Sampling Of The Season.
Gourmet Magazine
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