Food recipes
Asparagus/Morel Sauté, Poached Eggs
Asparagus/Morel Sauté, Poached Eggs
Ingredients:
4 tablespoons (½ stick) unsalted butter
1 large leek (white and pale green part only), halved lengthwise, carefully washed, and thinly sliced
16 morel mushrooms, brushed clean (see Note) and halved lengthwise
24 thin asparagus spears, cut into 1-inch pieces
2 tablespoons minced fresh tarragon leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper
Directions:
1⁄ cup dry white wine, such as Chardonnay
3
Ingredients:
4 tablespoons (½ stick) unsalted butter
1 large leek (white and pale green part only), halved lengthwise, carefully washed, and thinly sliced
16 morel mushrooms, brushed clean (see Note) and halved lengthwise
24 thin asparagus spears, cut into 1-inch pieces
2 tablespoons minced fresh tarragon leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper
Directions:
1⁄ cup dry white wine, such as Chardonnay
3
Printed from https://recipe.bluelayer.org/recipe/71602/asparagus-morel-saut-poached-eggs