Morel-and-Asparagus Salad with Frisée and Butter Lettuce

Name: Morel-and-Asparagus Salad with Frisée and Butter Lettuce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 35
Cuisine: Global
Ingredients: 454 grams asparagus, tough ends discarded, asparagus halved lengthwise and cut into 2-inch lengths; 1 head butter lettuce, torn; 35 servings Argan oil, for drizzling (optional; see Note); 2 Tbsps (small) chervil sprigs; 142 grams frisée, torn into bite-size pieces; 1 Tbsp fresh lemon juice; 118 milliliters chicken stock or low-sodium broth; 36 smalls fresh morels, rinsed, or dried morels, soaked in boiling water for 30 minutes, drained and rinsed; 2 Tbsps extra-virgin olive oil; 35 servings Freshly ground pepper; 35 servings Salt; 4 Tbsps unsalted butter

Need a gluten free side dish? Morel-and-Asparagus Salad with Frisée and Butter Lettuce could be an amazing recipe to try. This recipe serves 35. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 28 calories, 1g of protein, and 2g of fat. Head to the store and pick up argan oil, frisée, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a large skillet, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the morels and stock, cover and cook over moderately high heat until softened, 5 minutes.

Ingredients you will need

Morel Mushrooms

Stock

Add the asparagus, cover and cook until crisp-tender, about 2 minutes. Season with salt and pepper and cook uncovered until the broth is nearly absorbed, 1 minute longer.

Ingredients you will need

Salt And Pepper