© Lisa Linder
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 8

This light, simple salad highlights poached morels and asparagus with a combination of frisée and butter lettuces.   More Recipes Featuring Spring Produce  

How to Make It

Step 1    

In a large skillet, melt the butter. Add the morels and stock, cover and cook over moderately high heat until softened, 5 minutes. Add the asparagus, cover and cook until crisp-tender, about 2 minutes. Season with salt and pepper and cook uncovered until the broth is nearly absorbed, 1 minute longer.

Step 2    

In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the frisée, butter lettuce and chervil and toss to coat. Arrange the morels and asparagus on plates and mound the salad alongside. Drizzle with argan oil, if using, and serve.

Notes

Argan oil, which has an intense, nutty flavor, is available at zamourispices.com.

Suggested Pairing

Minerally German Riesling works well with both the earthy mushrooms and the green flavors of the asparagus.

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