Asparagus with Morels and Tarragon

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant vegetarian dish of asparagus with morels and tarragon celebrates the very best of spring produce. By combining delicate white asparagus with the more familiar green variety, the dish offers a beautiful contrast in both colour and texture. Earthy morel mushrooms provide a savoury depth that perfectly complements the aniseed notes of fresh tarragon, all brought together in a rich, velvety lemon butter sauce.

Ideal as a sophisticated starter or a refined side dish for a Sunday roast, this recipe is surprisingly simple to prepare. The secret lies in blanching the asparagus first to retain its vibrant snap before a quick sauté with the shallots and mushrooms. Serve it alongside a crisp dry white wine for a light yet indulgent seasonal treat that showcases these premium ingredients at their finest.

Ingredients for Asparagus with Morels and Tarragon

450g white asparagus, trimmed, peeled, and cut into 2-inch pieces
450g green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons ) unsalted butter, cut into tablespoon pieces
60g chalotas finamente picadas (2 grandes)
110g fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 cucharaditas de sal
1/4 cucharaditas de pimienta negra
1 cucharada de jugo de limón fresco
Garnish: chopped fresh tarragon

How to make Asparagus with Morels and Tarragon

Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.

Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.

Heat 45ml butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 45ml butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.