Sautéed Asparagus and Morels with Gribiche Dressing

By nancytripp

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound asparagus, trimmed
• Kosher salt, freshly ground pepper
• 1 pint morel or maitake mushrooms
• Gribiche Dressing (for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook asparagus, turning occasionally, until lightly browned on all sides and crisp-tender, about 4 minutes; season with salt and pepper. Use tongs to arrange asparagus on a platter.

Heat remaining 1 Tbsp. oil in same skillet. Cook morels, tossing from time to time, until browned and crisp, about 5 minutes; season with salt and pepper. Spoon over asparagus, then spoon dressing over vegetables to your liking (you will probably have some left over).

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook asparagus, turning occasionally, until lightly browned on all sides and crisp-tender, about 4 minutes; season with salt and pepper. Use tongs to arrange asparagus on a platter.

Heat remaining 1 Tbsp. oil in same skillet. Cook morels, tossing from time to time, until browned and crisp, about 5 minutes; season with salt and pepper. Spoon over asparagus, then spoon dressing over vegetables to your liking (you will probably have some left over).