Sautéed Green Asparagus with Morel Mushroom Sauce
Indulge in the exquisite flavors of sautéed green asparagus paired with a rich morel mushroom sauce in this elegant dish inspired by classic French cuisine. This recipe combines the earthy taste of dried morel mushrooms, gently sautéed shallots, and vibrant green asparagus to create a visually stunning and deliciously sophisticated vegetable side or main dish. Perfect for a special occasion or a weeknight dinner, this dish celebrates seasonal ingredients and is sure to impress your guests.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Butter
2 tablespoons (divided)
Shallot
1 large (finely minced)
Dried Morels
16 g (soaked and cut into 1/2 inch pieces)
Garlic
1 large clove (minced)
Chicken Stock
2 cups (preferably low-sodium)
Salt
to taste
Freshly Ground Black Pepper
to taste
Asparagus Spears
3/4 lb (trimmed and peeled)
Parmigiano-Reggiano Cheese
15 g (freshly grated)
Instructions
1
Begin by preparing the morel mushroom sauce. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the finely minced shallot and sauté until translucent.
2
Next, incorporate the soaked and chopped morel mushrooms and minced garlic into the pan. Stir well to combine and allow the flavors to meld for a few minutes.
3
Pour in the chicken stock and increase the heat to high. Let the mixture cook down until most of the liquid has evaporated, ensuring a rich and concentrated sauce. Season with salt and freshly ground black pepper to taste. Set aside to keep warm.
4
In a separate pot, bring salted water to a boil and blanch the trimmed and peeled asparagus spears for about 6 minutes, or until they are bright green and slightly tender. Then immediately transfer them to an ice water bath to halt the cooking process. Once cooled, drain the asparagus on paper towels.
5
In a large sauté pan, melt the remaining 1 tablespoon of butter over high heat. When the butter is hot, add the blanched asparagus in a single layer. Reduce the heat to medium and sauté the asparagus until heated through and starting to brown, being careful to keep the tips intact.
6
While the asparagus cooks, reheat the mushroom sauce over low heat to ensure it’s warmed through.
7
To serve, elegantly arrange the sautéed asparagus on serving plates. Generously ladle the morel mushroom sauce over the asparagus, then finish with a sprinkle of freshly grated Parmigiano-Reggiano cheese. Serve immediately for the best flavor and presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sautéed Green Asparagus with Morel Mushroom Sauce?
It is an elegant dish inspired by classic French cuisine that features sautéed asparagus and a rich sauce made from morel mushrooms.
What type of cuisine inspired this recipe?
This recipe is inspired by classic French cuisine.
How many ingredients are required for this recipe?
There are 9 ingredients in total.
What is the main vegetable in this dish?
The main vegetable is green asparagus.
How much butter is needed?
You need 2 tablespoons of butter, which are divided during the cooking process.
How should the shallot be prepared?
One large shallot should be finely minced.
What quantity of dried morels is used?
The recipe calls for 16 grams of dried morel mushrooms.
How do I prepare the dried morels?
The dried morels should be soaked and then cut into 1/2 inch pieces.
How much garlic is used?
One large clove of garlic, minced, is used in this recipe.
What kind of chicken stock is recommended?
Preferably low-sodium chicken stock is recommended.
How much chicken stock is required?
The recipe requires 2 cups of chicken stock.
How should the asparagus be prepared?
The asparagus spears should be trimmed and peeled.
How much asparagus is needed?
You will need 3/4 lb of asparagus spears.
What cheese is used for the topping?
Freshly grated Parmigiano-Reggiano cheese is used.
How much Parmigiano-Reggiano is needed?
The recipe uses 15 grams of the cheese.
How do you start the morel mushroom sauce?
Melt 1 tablespoon of butter in a saucepan over medium heat and sauté the minced shallot until translucent.
When do I add the garlic and morels to the sauce?
Incorporate them into the pan after the shallots have become translucent.
How do I concentrate the mushroom sauce?
Pour in the chicken stock and cook over high heat until most of the liquid has evaporated.
How long should I blanch the asparagus?
Blanch the asparagus in boiling salted water for about 6 minutes.
What should I do after blanching the asparagus?
Immediately transfer the asparagus to an ice water bath to halt the cooking process.
How do I dry the asparagus?
Drain the asparagus on paper towels after it has cooled in the ice water bath.
How is the final sauté of the asparagus done?
Melt 1 tablespoon of butter over high heat, add the asparagus in a single layer, then reduce to medium heat and sauté.
What is the goal of sautéing the asparagus?
The goal is to heat it through and start browning it while keeping the tips intact.
When should the mushroom sauce be reheated?
Reheat the mushroom sauce over low heat while the asparagus is sautéing.
How is the dish served?
Arrange the asparagus on serving plates, ladle the sauce over them, and sprinkle with cheese.
Can this be served as a main dish?
Yes, it can be served as a sophisticated vegetable side or a main dish.
Is this recipe suitable for special occasions?
Yes, its elegant presentation and seasonal ingredients make it perfect for special occasions.
Is salt and pepper used in this recipe?
Yes, salt and freshly ground black pepper are added to taste.
What does the ice water bath do?
It halts the cooking process and ensures the asparagus remains bright green.
When should I serve this dish?
It should be served immediately for the best flavor and presentation.