Poached Green Asparagus Recipe

• jumbo green asparagus↗15
• morels↗8 ounces

  split, washed and dried

• shallot↗1

  peeled and minced

• garlic cloves↗2

  peeled and minced

• sherry wine↗1⁄2 cup
• heavy cream↗1 cup
• vegetable stock↗1⁄2 cup
• unsalted butter↗3 tablespoons
• diced plum tomatoes4

  peeled and seeded

• fresh curly-leaf parsley↗1 tablespoon

  chopped

• fresh lemon juice↗1 tablespoon
• olive oil↗4 tablespoons
• salt and pepper

Step-by-step instructions

1. 1

   Peel and blanch asparagus, drain and set aside

2. 2

   In a large sauté pan, heat 4 tablespoons of olive oil on medium-high heat.

3. 3

   Add in mushrooms and sauté until soft. Season with salt and pepper.

4. 4

   Add in shallots and garlic. Once they become fragrant, deglaze with sherry wine and flambé. Cook until all alcohol is cooked out.

5. 5

   Add in heavy cream, vegetable stock and lemon juice - reduce by half.

6. 6

   Turn off the heat and add the butter. Mix until butter is melted and emulsified.

7. 7

   Add tomatoes and parsley then season to desired taste.

8. 8

   Serve asparagus topped with sauce.

9. 9

   Notes: Add crab meat to dish if desired.

10. 10

    If you can't find morel mushrooms- crimini mushrooms or portabella mushrooms are a good substitute.