Spring Asparagus with Morels

Asparagus&Morels.jpg

This is a great seasonal veggie dish that works well as a side but is also hearty enough as a vegan or vegetarian main dish (I double the recipe if using it as a main).

Ingredients:

  • 6 Morels, Quartered lengthwise
  • 2 Cups Asparagus, chopped into 1 1/2” pieces
  • 1/2 Cup Shallots, finely minced
  • 3 Tablespoons Amontillado Sherry or dry white wine
  • 4 Cloves Garlic, minced
  • 1 Tablespoon Virgin, Organic Grass-Fed Ghee or Organic Coconut Oil
  • 1 Tablespoon Extra Virgin Olive Oil
  • 2 tsp Thyme, fresh (or 1 tsp if using dried)
  • 1 tsp Lemon zest, freshly grated
  • Pink Himalayan salt or sea salt and freshly ground pepper to taste.

Optional Additions:

  • Red pepper flakes
  • Truffle Oil
  • Organic grass-fed butter instead of olive oil

Directions:

  1. In a large sauté pan, heat coconut oil on medium heat. Sauté morels, shallots, thyme, and garlic for about 3 minutes.
  2. Add asparagus and sauté for another 2 minutes.
  3. Add sherry/wine and continue to cook another 2-3 minutes or until asparagus is bright green and slightly tender but still crunchy.
  4. Toss with extra virgin olive oil, salt and pepper and taste to make sure seasoning is to your taste.
  5. Sprinkle top of dish with lemon zest and serve.