Morel and Asparagus Sauté with Tarragon

4 servings

60 minutes

Sauté of morels and asparagus with tarragon is an exquisite dish of French cuisine that reflects the elegance and sophistication of gastronomy. Morels, with their deep, nutty aroma, add richness to the dish, while asparagus brings freshness and tenderness. Tarragon adds a subtle, slightly anise note that harmoniously ties the ingredients together. Historically, this dish was created as a spring delicacy when nature offers fresh forest mushrooms and young asparagus. The sauté pairs perfectly with light white wine and can be served as a standalone dish or a side to delicate meat or fish. Its texture is tender and silky, while the flavor is balanced between earthy, herbal, and fresh notes. An ideal choice for those who appreciate seasonal produce and French culinary classics.

Energy value per serving

• Calories: 154.6
• Proteins: 4.5g
• Fats: 10.8g
• Carbohydrates: 10.3g

Ingredients

• White asparagus: 250 g
• Green asparagus: 250 g
• Chopped tarragon leaves: 1 tbsp
• Morels: 250 g
• Concentrated lemon juice: 1 tbsp
• Butter: 50 g
• Sea salt: to taste
• Ground black pepper: to taste
• Shallots: 2 head

Cooking steps

1. Soak the morels in advance, bring to a boil in the same water, and rinse thoroughly under cold running water. Cut the washed mushrooms into small pieces about 4-5 cm long.

   Required ingredients:

   • Morels: 250 g

2. Clean the asparagus at the base, cut into 4 cm pieces, and boil either in a steamer or in salted water until semi-cooked. After cooking, cool in ice water and dry thoroughly.

   Required ingredients:

   • White asparagus: 250 g
   • Green asparagus: 250 g

3. Finely chop the shallot.

   Required ingredients:

   • Shallots: 2 heads

4. Chop the tarragon finely as well.

   Required ingredients:

   • Chopped tarragon leaves: 1 tablespoon

5. In a thick pan over high heat, melt half of the butter until foamy, add the onion, and sauté for two minutes, stirring constantly, until browned.

   Required ingredients:

   • Butter: 50 g
   • Shallots: 2 heads

6. Reduce the heat slightly, add the mushrooms, and sauté for 5 minutes, stirring constantly.

   Required ingredients:

   • Morels: 250 g

7. Add asparagus, tarragon, salt, pepper, and the remaining half of the oil. Sauté for 3 minutes.

   Required ingredients:

   • White asparagus: 250 g
   • Green asparagus: 250 g
   • Chopped tarragon leaves: 1 tablespoon
   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Butter: 50 g

8. Remove from heat, let cool for a minute or two, mix in lemon juice, and serve this way.

   Required ingredients:

   • Concentrated lemon juice: 1 tablespoon