Recipe information
Yield
Serves 4
Ingredients
1/4 pound fresh morel mushrooms
1/2 pound asparagus
1/2 stick (1/4 cup) unsalted butter
2 tablespoons minced shallot
2 tablespoons all-purpose flour
1/2 cup beef consommé 1/2 cup water
Preparation
Step 1
Halve morels lengthwise or quarter if large. In a bowl of cold water briefly wash morels and drain on paper towels. Trim asparagus and diagonally cut into 1-inch-long pieces.
Step 2
In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels, asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes. Add consommé and water and bring to a boil, stirring. Simmer mixture, stirring, 2 minutes and season with salt and pepper.
