Morels and Asparagus In Beurre Blanc

• 1 ounce dried morels
• 1 cup boiling water
• 1 pound pencil-slim asparagus
• 9 tablespoons softened unsalted butter, in small pats
• Salt
• 1 tablespoon white-wine vinegar
• 2 tablespoons dry white wine
• Freshly ground black pepper
• 1 tablespoon chopped fresh chervil

1. Put the morels in a dish, cover with boiling water and allow to soak for an hour.
2. Drain, reserving the soaking liquid, then pat the morels dry and spread on paper towels.
3. Boil the soaking liquid down in a small saucepan until it is reduced to two tablespoons.
4. Set aside.
5. Snap ends off asparagus and slant-cut in inch-and-a-half lengths.
6. Heat two tablespoons of the butter in a large skillet.
7. Add the asparagus, sprinkle with salt and stir-fry about four minutes.
8. Add the drained morels and stir-fry another four minutes or so, until the vegetables are tender.
9. Set aside.
10. Add the vinegar and wine to the mushroom liquid and cook for one minute.
11. Begin to whisk in the remaining butter, about a tablespoon at a time over low heat, until a thickened, creamy sauce results.
12. Season with pepper.
13. Divide the asparagus and morels among four plates, spoon some of the sauce over each, dust with chervil and serve.

morels, boiling water, asparagus, butter, salt, whitewine vinegar, white wine, freshly ground black pepper, chervil

Taken from cooking.nytimes.com/recipes/5217 (may not work)