Asparagus and Morels | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm-7pm

Asparagus and Morels


Mark May, Executive Chef, Lone Eagle Grille

It was prepared on April 2, 2011

Serves 6


2 bunches asparagus
2 sticks butter, cubed and chilled, plus ½ tablespoon for sautéing
2 shallots, finely minced
¾ pound morel mushrooms, or any other variety wild mushrooms, carefully wiped of dirt
½ cup vermouth
Salt and pepper, to taste
¼ cup finely minced chives


1.  Snap the woody ends off the asparagus. Bring a large pot of salted water to a boil and add the asparagus. Prepare a bowl with ice water.  When the asparagus turns bright green, remove it from the boiling water into the ice water. Set aside.

2.  In a large saucepan over medium heat, sauté the shallot in a little butter. Add the morels, the vermouth, and a pinch of salt and pepper; simmer until the mushrooms are cooked through and liquid has reduced to about ¼ cup in the bottom of the pan. Turn the heat down a bit and whisk the butter in cube by cube, incorporating into the liquid to make a butter sauce. Be sure not to allow to boil as that will cause the sauce to separate. Keep warm on the stove top until ready to serve.

3.  Drain the asparagus well. Divide the asparagus between 6 plates, arranging the spears into a triangle shape on each plate. Whisk the chives into the morels and butter sauce. Ladle the morels with some of the sauce over the asparagus. Serve immediately.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »