Morels And Asparagus

• A fistful of asparagus stalks, stalk end trimmed and peeled to rid it of any tough exterior
• 10 or so morels, rinsed and dried per the headnote
• 1 1/2 tablespoons shallot, minced
• 1 tablespoon garlic, minced
• 1/4 to 1/3 cups breadcrumbs (I like Ian's gluten-free panko crumbs)
• 1/4 cup flat-leaf parsley leaves: half of them minced, and the other half left whole
• 1/4 cup tarragon leaves: half minced, and the other half torn in half
• 1 tablespoon unsalted butter
• Grapeseed oil
• Kosher salt
• Freshly ground black pepper

1. Have all your ingredients prepped and on a sheet tray next to the stove.
2. Place a 10-inch pan over high heat. Once the pan is hot, add enough grapeseed oil to coat the bottom of the pan. Add the asparagus. The idea here is to cook the asparagus just through, but get the stalks seared. The oil should begin to smoke a little. You shouldn have wisps of smoke coming from the pan; the smoke shouldn't be rolling off. Season the asparagus with salt and pepper. When they have finished cooking, remove them to a plate. Keep them warm in a low oven or close to the stove.
3. Add half the butter to the pan and quickly sear the morels until they begin to brown. Add the shallots and garlic. Stir and saute until fragrant. Don't let the garlic brown, or it will be bitter.
4. Add the remaining butter and half of the herbs, and toss. Season with salt and pepper, then add the bread crumbs. Toss again. Let the breadcrumbs toast.
5. Place the morels onto the asparagus, then top with the bread crumbs and the remaining herbs. Serve.

stalks, morels, shallot, garlic, breadcrumbs, flatleaf parsley, tarragon, unsalted butter, oil, kosher salt, freshly ground black pepper

Taken from food52.com/recipes/28515-morels-and-asparagus (may not work)