Name: Morel-and-Asparagus Salad with Frisée and Butter Lettuce
Total time: 35 min
Yield: 8
Ingredients: 4 tablespoons unsalted butter; 3 dozen small fresh morels, rinsed, or dried morels—soaked in boiling water for 30 minutes, drained and rinsed; 1/2 cup chicken stock or low-sodium broth; 1 pound asparagus—tough ends discarded, asparagus halved lengthwise and cut into 2-inch lengths; Salt; Freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 5 ounces frisée, torn into bite-size pieces; 1 medium head of butter lettuce, torn; 2 tablespoons small chervil sprigs; Argan oil, for drizzling (optional; see Note)

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.

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Morel-and-Asparagus Salad with Frisée and Butter Lettuce

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