Name: Asparagus with Morels and Tarragon
Cook time: 1 hour
Total time: 1 hour
Yield: Makes 6 servings
Ingredients: 1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces; 1 pound 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 pound fresh morels, cleaned and halved lengthwise if large; 1 tablespoon chopped fresh tarragon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh lemon juice; Garnish: chopped fresh tarragon

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Asparagus with Morels and TarragonDitte Isager

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.

Cooks' note:

Asparagus can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

Recipe notes

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