Charlie Palmer’s Asparagus with Morel Ragout

2016-11-05
  • Yield : 6 servings
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Ingredients

  • 1 1/2 pounds fresh asparagus, trimmed
  • 2 tablespoons unsalted butter
  • 6 leeks, white part only, washed and sliced, lengthwise
  • 1/2 pound fresh morels, well-cleaned
  • 1 1/2 cups chicken stock
  • 1/4 cup white wine
  • Coarse salt and freshly ground pepper to taste
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon minced fresh parsley

Method

Step 1

Place the asparagus in the top half of the steamer over boiling water. Cover and steam for about 6 minutes or until asparagus is just tender but still bright green. Immediately remove and refresh under cold running water. Drain well, pat and dry. Set aside. Melt the butter in a large saute pan over medium heat. Add the leeks and saute for about 5 minutes or until the leeks are beginning to soften. Add the morels, chicken stock, wine, and salt and pepper to taste. Lower the heat and cook, stirring frequently, for about 26 minutes or until the leeks are almost melted and the liquid has reduced to a sauce-like consistency. Stir in 1 teaspoon of the chives and the parsley. Taste and, if necessary, adjust seasonings with salt and pepper. Place the asparagus on a serving plate. Spoon the Morel Ragout over the top of the rice and garnish with the remaining chives.

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