Charlie Palmers Asparagus With Morel Ragout Recipes

CHARLIE PALMER'S ASPARAGUS WITH MOREL RAGOUT

Charlie Palmer's Asparagus with Morel Ragout image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds fresh asparagus, trimmed
2 tablespoons unsalted butter
6 leeks, white part only, washed and sliced, lengthwise
1/2 pound fresh morels, well-cleaned
1 1/2 cups chicken stock
1/4 cup white wine
Coarse salt and freshly ground pepper to taste
1 tablespoon chopped fresh chives
1 tablespoon minced fresh parsley

Steps:

Place the asparagus in the top half of the steamer over boiling water. Cover and steam for about 6 minutes or until asparagus is just tender but still bright green. Immediately remove and refresh under cold running water. Drain well, pat and dry. Set aside. Melt the butter in a large saute pan over medium heat. Add the leeks and saute for about 5 minutes or until the leeks are beginning to soften. Add the morels, chicken stock, wine, and salt and pepper to taste. Lower the heat and cook, stirring frequently, for about 26 minutes or until the leeks are almost melted and the liquid has reduced to a sauce-like consistency. Stir in 1 teaspoon of the chives and the parsley. Taste and, if necessary, adjust seasonings with salt and pepper. Place the asparagus on a serving plate. Spoon the Morel Ragout over the top of the rice and garnish with the remaining chives.

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In a heavy saucepan, bring the stock to a slow, steady simmer over moderate heat. Lower the heat and maintain the simmer.
Cut the asparagus tips to 1-inch and set aside. Cut the remaining asparagus into 1/2-inch pieces.
Trim the stems from the morels and reserve them for another use (in stocks or soups). Brush any debris from the morels and, if they are very large, cut them in half.
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