Morel And Asparagus Sauté Daoust Recipes

Steps:

• Place chicken stock in a small saucepan over medium heat; bring to a simmer.
• Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
• Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
• Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
• Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

Steps:

• Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
• Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
• Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

Steps:

• Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
• Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
• Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Steps:

• Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
• Prepare the fresh morels. Rinse the morels quickly under cold running water and dry them with paper towels. Slice the tops and stems. In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat. Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes. Meanwhile, bring the chicken stock to a slow simmer.
• Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice. Cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
• When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.

Steps:

• Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
• Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.

Steps:

• In a mixing bowl, whisk together the eggs, 1/4 teaspoon of the salt and 1/8 teaspoon of thepepper. Mix in the Parmesan cheese. Set aside.
• Melt the butter in a 10-inch nonstick skillet over high heat. Add the morels, season them with 1/2 teaspoon of the salt, add pepper to taste and saute until they begin to soften, about 2 1/2 minutes. Add the asparagus and cook just until warmed through, about 1 minute.
• Pour in the egg mixture and lower the heat to medium. Use a rubber spatula to cut the mixture in the center, pushing back the solid ingredients and letting the raw egg run to the bottom of the skillet. Cook for 3 minutes. Cover and cook for 5 minutes.
• Uncover and loosen the frittata with a spatula. Slide it out onto a plate, cover the plate with the skillet and invert the frittata back into the skillet. Cook just until set on the bottom, about 1 minute. Cut the frittata into wedges and serve with a green salad.

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccine. Return pasta and asparagus to same pot.
• Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir 1 minute. Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese.
• Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately.

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Snap off the ends of the asparagus (they will break naturally where their toughness begins), and peel the stalks.
• Clean the ramps and prepare the ramps according to the method described on page 33.
• Blanch the asparagus in heavily salted boiling water about 5 minutes, until tender. To test for doneness, take a spear out of the water, cut a small piece off the end, and taste it. (Remember, the spears will continue to cook a little as they cool.) Carefully remove the asparagus to a baking sheet to cool.
• If the morels are large, cut them in half.
• Heat a large sauté pan over high heat for 2 minutes. (If you don't have a pan that's large enough to hold all of the vegetables, heat two pans and divide ingredients accordingly.) Add 4 tablespoons butter to the pan, and when it foams, scatter the morels into the pan, being careful not to overcrowd them. Sauté the mushrooms 3 to 4 minutes, stirring often. Turn down the heat to medium, and add the thyme, 1/4 teaspoon kosher salt, and a few grindings of pepper. Let the mushrooms cook another 6 to 8 minutes. They should be crispy on the outside, yet still tender. (The amount of cooking time really depends on the mushrooms; sometimes they give off water, which will require a longer cooking time, to allow the water to evaporate and the morels to crisp.)
• Add the remaining 2 tablespoons butter to the mushrooms, and place the blanched asparagus carefully in the pan. Toss to coat the asparagus in all the mushroomy brown butter, and cook over medium heat for 2 minutes. Add the ramps to the pan, season with salt and freshly ground black pepper, and cook another 2 minutes, tossing often so all the flavors meld and everything is coated in the butter. Taste for seasoning.
• Spoon the polenta onto a large warm platter. Using tongs, arrange the asparagus and ramps, randomly overlapping them over the polenta. Spoon the morels and all the butter over the top, and scatter the parsley over everything.
• In a heavy-bottomed pot, bring 5 1/2 cups water and 1 tablespoon salt to a boil over high heat. Add the polenta slowly, whisking continuously. Turn the heat down to low, and continue cooking for another 20 minutes, whisking often. Add another 1/2 cup water and cook 1 more hour, whisking often and adding 1/2 cup water as needed, about every 20 minutes. The flame should be low, so that the polenta is barely simmering. As you whisk, make sure that you reach the bottom of the pan to prevent the polenta from scorching. I like to use a rubber spatula to scrape the bottom and sides of the pot.
• Whisk in the butter, and taste for seasoning. Even when the polenta is finished, you might sense it thickening up a little. If so, add a little more water and whisk to get the right consistency. If you're not serving right away, cover the pan with plastic wrap to keep the polenta from thickening or losing moisture. If necessary, rewarm over low heat before serving.
• You can blanch the asparagus and ramps a few hours ahead.

Steps:

• cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
• refresh under cols water.pat dry.
• heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
• add asparagus, tarragon, salt and pepper and continue cooking until heated through.
• add remaining butter and remove from heat.
• stir in lemon juice and garnish with tarragon.

Steps:

• Halve morels lengthwise or quarter if large. In a bowl of cold water briefly wash morels and drain on paper towels. Trim asparagus and diagonally cut into 1-inch-long pieces.
• In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels, asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes. Add consommé and water and bring to a boil, stirring. Simmer mixture, stirring, 2 minutes and season with salt and pepper.