Morel Mushroom And Asparagus Sauté

• 3 quarts water
• 12 ounces white asparagus, trimmed
• 12 ounces green asparagus, trimmed
• 1 tablespoon butter
• 1 shallot, thinly sliced
• 4 cups fresh morel mushrooms, halved lengthwise (about 8 ounces)
• 1/2 teaspoon kosher salt, divided
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper

1. Bring 3 quarts water to a boil in a large saucepan. Peel bottom 2 inches of white and green asparagus. Cook white asparagus in boiling water 5 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cook green asparagus in boiling water 2 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cut asparagus diagonally into 1 1/2-inch pieces.
2. Melt butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shallot; saute 1 minute, stirring constantly. Add morels and 1/4 teaspoon salt; saute 5 minutes or until mushrooms are lightly browned. Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until asparagus is thoroughly heated.

water, white asparagus, green asparagus, butter, shallot, fresh morel mushrooms, kosher salt, extravirgin olive oil, freshly ground black pepper

Taken from www.myrecipes.com/recipe/morel-mushroom-asparagus-saute (may not work)