Morel-and-Asparagus Salad with Frisée and Butter Lettuce

Ingredients

• 1 pound asparagus halved lengthwise cut into 2-inch lengths
• 1 head boston lettuce 
• 35 servings argan oil for drizzling (optional; see note
• 2 tablespoons chervil sprigs (small)
• 5 ounces frisée 
• 1 tablespoon juice of lemon fresh
• 0.5 cup chicken stock see low-sodium
• 36 small morels dried fresh drained and rinsed boiling rinsed for 30 minutes,
• 2 tablespoons olive oil extra-virgin
• 35 servings pepper freshly ground
• 35 servings salt 
• 4 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a large skillet, melt the butter.
2. Add the morels and stock, cover and cook over moderately high heat until softened, 5 minutes.
3. 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.
4. In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper.
5. Add the frise, butter lettuce and chervil and toss to coat. Arrange the morels and asparagus on plates and mound the salad alongside.
6. Drizzle with argan oil, if using, and serve.