Sauteed Asparagus, Morel Mushrooms, And Ramps

Recipe Ingredients

1 lb	454g / 16oz	Fresh green asparagus - rinsed, trimmed
2 oz	56g	Wild ramps - (to 4) - cleaned, trimmed,
		And sliced crosswise
1/2 lb	227g / 8oz	Fresh morels - rinsed, patted dry,
		Trimmed, and quartered
2		Shallots - diced
2		Garlic cloves - peeled, diced
8 oz	227g	Reduced veal stock
		= (made with Aromont demi glace)
1		Lemon thyme - chopped
8 oz	227g	Fava beans
2 tablespoons	30ml	Grape seed oil
		Kosher salt - to taste
		Freshly-ground white pepper - to taste
2 oz	56g	Sherry
2 oz	56g	Unsalted butter - melted

Recipe Instructions

Asparagus: Fill a stockpot with water and kosher salt and bring to a boil. Place the asparagus in the simmering water and cook for 4 or 5 minutes, or until it reaches the desired tenderness. Remove from the water and immediately "shock" in an ice water bath. Blanch the fava beans for one minute in boiling water and then "shock" in an ice water bath.

Sauce: Heat a medium skillet over medium-high heat and use grape seed oil to coat the bottom of the pan. Add the mushrooms, shallots, garlic, ramps, and fava beans. Deglaze with sherry and add the reduced veal stock. Reduce heat to a bare simmer and continue to cook for about ten minutes. If the mixture becomes too dry, add an additional dash of veal stock. Add the asparagus and thyme and season with salt and pepper. Finish by drizzling with melted butter.

This recipe yields ?? servings.

Source:
Earthy Delights at http://earthy.com

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