Once asparagus season hits, I'm digging it and use it as a side dish to many meals. I also use it in many dishes from pastas to quiche. And if I run out of ideas, slicing asparagus raw and adding it to salads is a quick fix and one of my favorite uses. The key with asparagus is not to overcook it. Asparagus should be cooked to crisp-tender stage. It should have a little snap to it when you bite into it. Overcook it and it's a mushy mess. When blanching asparagus, add salt to the water to season it. Adding a spoonful of sugar to the water will help keep its vibrant green color.
Today's recipe is one of my favorites that I make every year. It pairs another spring favorite, earthy morels, with asparagus. If you can't get your hands on fresh morels, you can use dried morels and reconstitute them. Their flavor is hearty, so a little goes a long way.
