Two of our favorite spring things!

 What are the two favorite spring things, you ask...fresh morels and asparagus!

 After washing the morels and soaking them in salt water in the fridge overnight, they were dried and then rolled in flour and fried in a mixture of butter and olive oil.

 The asparagus was just steamed and dotted with a little butter and sprinkled with freshly ground pepper and the finishing touch was a zest of lemon!

Of course there was a little fruit and a slice of pork to round out the perfect spring meal!

Steak & Morels

 We have not had steak in several months and when Kelly gave Ben some morels...a weak moment happened in my mind.

 I generally prepare mushrooms like Mom always did...rolling them in flour and frying in butter...but I decided to go in another direction.  And the result is a winner!

An interesting ingredient came into the picture...panko...now who doesn't like the crunch of that?  

I heated olive oil (not butter) in a fry pan and added the morels that I had dipped in a mixture of flour and panko (season to taste)...and believe me the crunch just enhanced the flavor of the earthy morels.

Served over a small steak and garnished with fresh chives, how can you go wrong?

Do enjoy and good luck "shrooming"!!! 

I am linking to:
tatertotsandjello.com
and
bystephanielynn.com 
(underthetableanddreaming, Sunday Showcase #100) 
http://whipperberry.com/2012/05/friday-flair-link-party-19.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+Whipperberry+%28WhipperBerry%29 

Morel Mushroom/Asparagus Tartlets

 Thanks to Kelly for the morel mushrooms!!!

 Allow me to boast just a little...these little tartlets are absolutely delicious!  They are a bit time consuming but so worth the effort!

 We reside in a wooded area and used to find mushrooms galore but not any more and thankfully Kelly shared her bounty...bless her heart!

 The combination of ingredients is perfect and I would not change a thing in making them again!

Morel Mushroom/Asparagus Tartlets:

2 sheets puff pastry dough 

1 egg yolk, mixed with a tablespoon of water

2 cups morel, cleaned thoroughly

1 nice medium to large bunch asparagus

2-3 tablespoons whole black peppercorns

1 pint heavy cream

4 ounces Gruyere cheese, grated

Sea salt, to taste

Freshly ground black pepper, to taste

1 heaping tablespoon fresh thyme, chopped

1 heaping tablespoon fresh parsley

1 teaspoon tarragon, chopped

1 tablespoon fresh chives, chopped

2 tablespoons unsalted butter

Allow pastry to thaw for about twenty minutes.  On a lightly floured surface, roll each sheet to measure 8" x 10".  Cut into 5" circles (you will have some pastry remaining and you can make a few smaller tartlets or save for something else)

Puncture each circle at least 3-6 times.  Double over the outside edge to form a raised 1/2" crust.  Chill on parchment paper lined cookie sheet

Blanch the asparagus until tender, do not overcook.  Drain and rinse with ice cold water to stop the cooking.  Dry on paper towels.  Cut off the tips and reserve.  Dice remaining stems and reserve separately.

Steep heavy cream and whole black peppercorns for a good 10-12 minutes, being sure not to boil.

Saute mushrooms lightly in butter until tender.  Season with salt and pepper, to taste, along with 1/2 the thyme and tarragon.  Add the cream and simmer until the mixture is reduced by 1/4 (it will get a little thick)

Brush puff pastry with egg wash.

Bake in pre-heated oven for 15-20 minutes or until lightly browned and and raised.

Remove from oven and spoon mushroom mixture in the center of tartlets...arrange the asparagus tips around the edge of mixture in a circle.

Add diced stems in middle and then sprinkle with Gruyere.  Place back in oven and bake for an additional 7-9 minutes or until cheese is melted and golden.

Remove from oven and garnish with remaining herbs.

Serve promptly and enjoy~