Asparagus and Morels

Here's a spring side dish that'll be "limited edition" thanks to in-season morel mushrooms and asparagus. Of course, you can likely find asparagus out of its peak season, but when there are no morels to be found, you can sub dried morels.

Asparagus and Morels in long serving dish
Photo: Marty Baldwin
Total Time:
20 mins


  • 1 pound thick asparagus spears

  • 3 tablespoon butter

  • 6 - 8 ounce fresh morel mushrooms*, cleaned, trimmed and halved lengthwise

  • Salt

  • Freshly ground black pepper

  • 1 tablespoon lemon juice

  • Snipped fresh chives

  • Lemon wedges (optional)


  1. Snap off and discard woody bases of asparagus. If desired, scrape off scales. Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add asparagus to basket. Cover and reduce heat; steam for 3 to 5 minutes or until crisp-tender. Remove basket; discard liquid.

  2. Meanwhile, heat 2 Tbsp. of the butter in a large skillet. Add morels and cook over medium heat for 5 minutes, stirring frequently. Season to taste with salt and pepper.

  3. In a large bowl toss hot asparagus with remaining 1 Tbsp. butter and lemon juice to coat. Arrange asparagus and morels on a serving platter and sprinkle with chives. If desired, serve with lemon wedges.


If fresh morel mushrooms are not available, substitute 1 1/2 to 2 oz. dried morel mushrooms. Soak dried mushrooms in warm water for 30 minutes. Drain and pat dry.

To clean morels

Cut a thin slice off the bottom of each stem and, if desired, cut the mushrooms in half from stem to tip. Rinse in cool water to remove any dirt and insects. If the mushrooms look clean, this may be enough; if not, a 10 to 15 minute soak in lightly salted water brings out any remaining insects and dirt. If soaking, change the water as needed until dirt and debris are removed. Rinse the morels well, pat dry.

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