2 tablespoons butter melted. 7 spoon farro into 4 shallow bowls. 1 pound asparagus pound morel mushrooms. Bring liquid to a boil cover reduce heat so mixture simmers and continue cooking for another 2 to 4 minutes or until asparagus is crisp tender. 1 tablespoon chopped fresh thyme.

2 tablespoons olive oil. Add the mushrooms to the baking sheet holding the asparagus. 1 tablespoon balsamic vinegar or to taste. Add the shallots and sauté for 1 minute to release their flavor. In a small saucepan over low heat melt the butter.

Roasted asparagus and morel mushrooms soup loving nicole. Reduce the heat to moderately low and cook until the asparagus are very tender about 30 minutes. Add farro cup reserved cooking liquid and half of gremolata and toss over medium high heat until warmed through. Leave small ones whole. 1 pound fresh morel mushrooms sliced.

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If the morels are large cut them crosswise into rings 1 4 inch wide. Roast morel mushrooms and asparagus spears in olive oil butter and fresh thyme for a savory springtime meal. Place the bowl and a slotted spoon near your egg pan. 6 bring reserved farro cooking liquid to a boil in a large saucepan. The vegetables roast first in olive oil then finish in butter for an extra dimension.

1 teaspoon salt or to taste. Add asparagus and cook 2 minutes or until crisp tender. Roasting asparagus and morel mushrooms creates an extra dimension of flavor. Meanwhile put 1 cup of ice and 1 cup of cold water in a bowl. Add the asparagus and cook for 5 minutes stirring.

Add the chicken stock and bring to a boil. Add asparagus and 1 2 cup reserved liquid to pan. Roasted asparagus and hen of the woods mushrooms go with any easter dish from glazed ham to a spring quiche. Line a baking sheet. Seasoned with fresh thyme the vegetables are served with arugula and drizzled with balsamic vinegar.

1 pound asparagus trimmed and halved crosswise 1 pound hen of the woods or oyster mushrooms or 8 ounces morel mushrooms 2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 2 tablespoons unsalted butter 1 tablespoon fresh thyme leaves 1 cup loosely packed watercress or arugula about 1 4 ounce flaky sea salt preferably maldon. View recipe this link opens in a new tab. Add cream and tarragon or chervil and continue cooking uncovered until sauce thickens slightly and asparagus is tender about 4 minutes more. Preheat oven to 400 f. Put the eggs in a small saucepan with enough cold water to cover them by an inch and place on the stove on high heat.

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Drizzle the shallot butter evenly over the asparagus and morels. Drizzle the shallot butter evenly over the asparagus and morels. 1 pound asparagus trimmed and halved crosswise 1 pound hen of the woods or oyster mushrooms or 8 ounces morel mushrooms 2 tablespoons extra virgin olive oil 1 teaspoon kosher salt 2 tablespoons unsalted butter 1 tablespoon fresh thyme leaves 1 cup loosely packed watercress or arugula about 1 4 ounce flaky sea salt preferably maldon. Add the chicken stock and bring to a boil. 1 teaspoon salt or to taste.

Put the eggs in a small saucepan with enough cold water to cover them by an inch and place on the stove on high heat. If the morels are large cut them crosswise into rings 1 4 inch wide. Roasted asparagus and morel mushrooms soup loving nicole. 2 tablespoons olive oil. 2 tablespoons butter melted.