Morel Mushroom and Asparagus Sauté

Ingredients

• 12 ounces asparagus green trimmed
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.5 teaspoon kosher salt divided
• 8 ounces morel mushrooms fresh halved lengthwise
• 1 tablespoon olive oil extra-virgin
• 1  shallots thinly sliced
• 3 quarts water 
• 12 ounces asparagus white trimmed

Equipment

• frying pan
• sauce pan
• slotted spoon
• colander

Directions

1. Bring 3 quarts water to a boil in a large saucepan. Peel bottom 2 inches of white and green asparagus. Cook white asparagus in boiling water 5 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well. Cook green asparagus in boiling water 2 minutes or until crisp-tender; remove with a slotted spoon to a colander. Rinse under cold water; drain well.
2. Cut asparagus diagonally into 1 1/2-inch pieces.
3. Melt butter in a large nonstick skillet over medium-high heat; swirl to coat.
4. Add shallot; saut 1 minute, stirring constantly.
5. Add morels and 1/4 teaspoon salt; saut 5 minutes or until mushrooms are lightly browned.
6. Add asparagus, remaining 1/4 teaspoon salt, oil, and pepper; toss gently to coat. Cook 2 minutes or until asparagus is thoroughly heated.