• Liz Talley - Urban Graze

Asparagus with Morels and Hazelnuts

This is a wowza combination! Delicate, nutty asparagus and morels with the woody flavor of hazelnuts -simple and delicious!

1 Tbsp. butter (a little more if needed)

1/2 cup morels, rinsed, dried, and rough-chopped

1 1/2 cups (+/-) asparagus pieces (about 1”)

2 tsp. lemon juice

1/4 cup chopped, toasted hazelnuts*

Melt butter and allow it to just begin to brown, then add morels and asparagus and sauté for a minute or two. Sprinkle the lemon juice over all, cover the pan and cook another minute —just until the asparagus is crisp-tender and the morels are soft.

Top with hazelnuts and serve.

*To toast the nuts, simply put them in the dry skillet before you saute the mushrooms and asparagus. Cook over medium-high heat a couple of minutes, stirring often, until they're aromatic and just starting to brown.

Recipe created or adapted by Liz Talley, Urban Graze

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