Active Time

　　1 hour

　　Total Time

　　1 hour

　　Tarragon leaves and meaty morel caps shoot up all over the Jura mountains in the spring. Here, tossed with juicy green and white asparagus — Europeans are particularly mad for the latter — they're a genuine sampling of the season.

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.

　　

Step 2

Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.

　　

Step 3

Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.

　　Cooks' note:

　　Asparagus can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels.