Morels and Asparagus In Beurre Blanc
Published May 11, 1996
- Total Time
- 30 minutes, plus soaking
- Rating
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Ingredients
1 ounce dried morels
1 cup boiling water
1 pound pencil-slim asparagus
9 tablespoons softened unsalted butter, in small pats
Salt
1 tablespoon white-wine vinegar
2 tablespoons dry white wine
Freshly ground black pepper
1 tablespoon chopped fresh chervil
Nutritional analysis per serving (4 servings)
5 grams carbs; 69 milligrams cholesterol; 263 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 26 grams fat; 3 grams fiber; 522 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the morels in a dish, cover with boiling water and allow to soak for an hour. Drain, reserving the soaking liquid, then pat the morels dry and spread on paper towels.
- Step 2
Boil the soaking liquid down in a small saucepan until it is reduced to two tablespoons. Set aside.
- Step 3
Snap ends off asparagus and slant-cut in inch-and-a-half lengths.
- Step 4
Heat two tablespoons of the butter in a large skillet. Add the asparagus, sprinkle with salt and stir-fry about four minutes. Add the drained morels and stir-fry another four minutes or so, until the vegetables are tender. Set aside.
- Step 5
Add the vinegar and wine to the mushroom liquid and cook for one minute. Begin to whisk in the remaining butter, about a tablespoon at a time over low heat, until a thickened, creamy sauce results. Season with pepper.
- Step 6
Divide the asparagus and morels among four plates, spoon some of the sauce over each, dust with chervil and serve.
Private Notes