Whatcha Eatin' Wednesday: Morels and Asparagus

Wondering what to do with all of those delicious morels that you saved? Bill More from Your Secret Chef has just the answer!

Wild Morels and Asparagus
Ingredients:
1/4 - 1/2 oz dried wild morels
1/4 cup butter
1/2 cup shallots, chopped
1 lb white button mushroom, sliced
1-1/2 lb asparagus, cut into 1 1/2in pieces
1/4 cup heavy cream
1 tsp fresh chives, finely chopped
salt and pepper

1. In a bowl cover morels with very hot water; soak until soft, about 20 min. Drain and reserve soaking liquid. Cut morels in half, clean insides if needed.
2. Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots, morels and button mushrooms. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10min.
3. 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 chives and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper to taste and serve!

Recipe provided by Your Secret Chef of Peoria, IL.