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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