The absolutely most delicious spring recipe for me is these creamy morel mushrooms served on top of white asparagus cooked to perfection. There are no other ingredients than white asparagus and fresh morel mushrooms that symbolize spring – and to combine the two is pure heaven.
It is an amazing appetizer and can easily be made in 30 minutes. If you are a forager yourself and have been lucky to find morels, make sure only to eat the fresh and good-looking morels. And of course, be sure to know which morel species that are edible and which are not. If you are not sure, don’t eat them or ask an expert (you can also buy dried morels and soak them in water and use them as fresh morels).
This year has so far been a great morel year. Me and my family have been foraging for morels the last couple of weeks and have been super fortunate to get a large amount of quality morels straight from nature. I have therefore been experimenting with a lot of different morel recipes. This recipe is definitely one of my favorite ways of using two ingredients that taste like spring and can’t be compared to anything else.
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White Asparagus with Creamy Morel Mushrooms
- 1 Ib (500 grams) white asparagus
- 5.5 oz (150 grams) fresh morel mushrooms
- ⅛ cup (25 grams) butter
- ⅜ cup (1 dl) heavy cream
- A handful of parsley, finely chopped
- Salt and pepper
- Peel the white asparagus from right below the head to the end. Once all the asparagus has been peeled, cut or break off the ends about one inch up (2.5 cm).
- Cut the morels into halves lengthwise or into smaller pieces if the morels are big.
- Clean the morels by brushing them with a soft brush. If they are very dirty, rinse them under running water.
- On a frying pan over medium heat, melt the butter. Reduce the heat to low and add the morels. Sauté for about 5 minutes. It is extremely important not to sauté the morels over high or medium-high heat. They will lose flavor, and they should also not take any color.
- Turn up the heat a bit and add the heavy cream. Let it simmer for 12 minutes.
- Meanwhile, bring a large pot of water to a boil. Add 1/2 teaspoon of salt to the boiling water and add the white asparagus. Boil for about 3-4 minutes depending on the thickness of the asparagus. Once the asparagus are done, drain and keep them in a kitchen towel.
- When the morels are ready, add the finely chopped parsley to the morels and season with salt and pepper. Add a bit more heavy cream if necessary.
- Divide the white asparagus and the creamy morels on 4 plates and serve immediately.