Asparagus with Morels and Tarragon

Ingredients

• 1 pound asparagus green trimmed cut into 2-inch pieces
• 0.3 teaspoon pepper black
• 1 tablespoon tarragon fresh chopped
• 1 tablespoon juice of lemon fresh
• 0.3 pound morel mushrooms fresh cleaned halved lengthwise
• 0.5 teaspoon salt 
• 0.5 cup shallots finely chopped (2 large)
• 6 servings tarragon fresh chopped
• 6 tablespoons butter unsalted cut into tablespoon pieces
• 1 pound asparagus white trimmed peeled cut into 2-inch pieces

Equipment

• frying pan
• paper towels
• pot
• ziploc bags
• slotted spoon
• colander

Directions

1. Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
2. Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
3. Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes.
4. Add morels and sauté, stirring frequently, until tender, about 5 minutes.
5. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes.
6. Remove from heat and stir in lemon juice.
7. Serve immediately.
8. Asparagus can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels.