White Asparagus And Morel Sauté

• 1 1/2 pounds white asparagus, trimmed, peeled, cut diagonally into 3-inch lengths
• 6 tablespoons (3/4 stick) butter, divided
• 6 ounces fresh morels, cleaned, halved if large
• 2 teaspoons fresh thyme leaves
• 3/4 cup thinly sliced leeks (white and pale green parts only)
• 2 tablespoons chopped fresh Italian parsley

1. Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
2. Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and saute 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Saute until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Saute 2 minutes. Add leeks; saute 2 minutes. Stir in parsley. Season with salt and pepper.

white asparagus, butter, fresh morels, thyme, leeks, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/white-asparagus-and-morel-saute-234438 (may not work)