Sauteed Asparagus, Morel Mushrooms, And Ramps

By á-174942

Ingredients

• 1 pound fresh green asparagus rinsed, trimmed
• 2 ounces wild ramps - (to 4) cleaned, trimmed, and sliced crosswise
• 1/2 pound fresh morels rinsed, patted dry, trimmed, and quartered
• 2 shallots diced
• 2 garlic cloves peeled, diced
• 8 ounces reduced veal stock (made with Aromont demi glace)
• 1 bunch lemon thyme chopped
• 8 ounces fava beans
• 2 tablespoons grape seed oil
• Kosher salt to taste
• Freshly-ground white pepper to taste
• 2 ounces sherry
• 2 ounces unsalted butter melted

Details

Servings 1

Preparation

Step 1

Asparagus: Fill a stockpot with water and kosher salt and bring to a boil. Place the asparagus in the simmering water and cook for 4 or 5 minutes, or until it reaches the desired tenderness. Remove from the water and immediately "shock" in an ice water bath. Blanch the fava beans for one minute in boiling water and then "shock" in an ice water bath.

Sauce: Heat a medium skillet over medium-high heat and use grape seed oil to coat the bottom of the pan. Add the mushrooms, shallots, garlic, ramps, and fava beans. Deglaze with sherry and add the reduced veal stock. Reduce heat to a bare simmer and continue to cook for about ten minutes. If the mixture becomes too dry, add an additional dash of veal stock. Add the asparagus and thyme and season with salt and pepper. Finish by drizzling with melted butter.

This recipe yields ?? servings.