Kitchen Knife (Chef's knife) - Versatile tool used for chopping vegetables like asparagus.
Mandoline Slicer - For precise thinly slicing ingredients such as asparagus stems.
Non-stick Fry Pan (10-inch) - Ideal for sautéing the asparagus and morels.
Cast Iron Skillet - Offers a traditional method of searing ingredients.
High-Speed Blender (26-700W) - For preparing dressings or sauces that accompany this dish.
Cook's Silicone Spatula - Essential for flipping and stirring in non-stick pans.
Pot with Lid (5 to 6 quarts) - Suitable for boiling asparagus or cooking morels.
1 pound white asparagus, trimmed, peeled, and cut into 2-inch pieces
1 pound green asparagus, trimmed and cut into 2-inch pieces
3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
1/2 cup finely chopped shallots (2 large)
1/4 pound fresh morels, cleaned and halved lengthwise if large
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
Garnish: chopped fresh tarragon
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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