Sautéed Morels And Asparagus Recipe For Spring

Bring seasonal flare to your kitchen during spring with this simple dish! Sautéed morels and asparagus- made with fresh asparagus and paired with foraged morel mushrooms is the perfect way to enjoy an early garden harvest with a wild food twist. With a few basic ingredients you can add this recipe to your menu for breakfast, lunch, or dinner and set on repeat all spring – well, at least until your fresh morels run out!

Last spring I wrote about one of our homestead traditions we do every year- foraging morel mushrooms. I can’t believe it’s already that time of year again, and the hunt for the wild fungi has begun!

What are morel mushrooms?

Morels are wild mushrooms in the Morchellaceae family, and are among the choice edibles. There are several different species in the United States that fruit from late March through early June, depending on location. They are very distinct with deep pits and ridges on their caps, and true morels are always hollow. They do have a couple of look-a-likes that you need to be aware of if you plan on foraging. Please do your own research before attempting to harvest them in the wild. You can read all of my tips on foraging morel mushrooms and recommendations for safely identifying them as well as their false morel look-a-likes.

Why you’ll love this recipe

Seasonal 

One of the first spring vegetables to emerge in the garden is asparagus. Homegrown can’t be beat and is so much more crisp, tender, and sweet than any you can buy at the store. 

Springtime brings a renewed sense of determination for every forager after the long winter months. There are countless plants emerging that are ripe for the picking to incorporate into daily meals. Mushroom hunters are particularly excited to find the elusive morel which is a choice edible, and one of our favorites.

Simple Ingredients

After harvesting your asparagus and foraging some morels, all you need is a little butter, salt and pepper, and you’re all set!

The morel of the story 😉 is you don’t need a lot of complicated store bought ingredients to put together a dish worthy of any fancy restaurant. Fresh and simple really is best!

How To Cook Sauteéd Morels And Asparagus

INGREDIENTS

• 1-2 cups fresh morel mushrooms
• 1-2 cups green asparagus
• 1 tablespoon of butter or extra-virgin olive oil
• salt (to taste)
• black pepper (to taste)
• 1 cup water

TOOLS

• A large skillet such as a cast iron pan
• Wooden spoon or metal spatula
• cutting board
• knife 

DIRECTIONS

1. First, inspect your morels and trim off any bad spots.

2. Next, cut them in half lengthwise.

3. Then soak them in a bowl of cold water for a few minutes to remove any dirt and debris.

4. While the mushrooms soak, rinse the asparagus.

5. Chop into bite-sized pieces. Asparagus tips are my favorite!

6. Melt the butter or oil over medium heat in a sauté pan.

7. Place morels on the bottom of the pan in a single layer.

8. Cook until morels soften, and then add the asparagus, salt, pepper, and more butter or oil if needed.

9. Continue cooking over medium-low heat until the asparagus is fork tender, stirring frequently. 

(Note: A lid will help the asparagus cook more quickly.)

10. Take off the lid, stir, and briefly cook over medium-high heat.

11. Finally, remove from heat and serve warm.

Variations

My cooking style is one of simplicity, and the fewer ingredients the better. However, if you like a little something extra try incorporating some white wine, chicken stock, or balsamic vinegar to the morel mixture when adding the asparagus. Yum!

Storing Leftover Sautéed Morels And Asparagus

We never have any leftovers when morels are on the menu, but if you do just store them in an airtight container in the fridge for up to 3 days.

I hope you enjoy this fresh and tasty spring dish!

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