Morel and Asparagus Saute D'aoust

• 1/4 pound fresh morel mushrooms
• 1/2 pound asparagus
• 1/2 stick (1/4 cup) unsalted butter
• 2 tablespoons minced shallot
• 2 tablespoons all-purpose flour
• 1/2 cup beef consomme 1/2 cup water

1. Halve morels lengthwise or quarter if large.
2. In a bowl of cold water briefly wash morels and drain on paper towels.
3. Trim asparagus and diagonally cut into 1-inch-long pieces.
4. In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels, asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes.
5. Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes.
6. Add consomme and water and bring to a boil, stirring.
7. Simmer mixture, stirring, 2 minutes and season with salt and pepper.

mushrooms, asparagus, butter, shallot, flour

Taken from www.epicurious.com/recipes/food/views/morel-and-asparagus-saute-daoust-101113 (may not work)