Morel and Asparagus Sauté D'Aoust

Ingredients:

1/4 pound fresh morel mushrooms        1/2 pound asparagus

1/2 stick (1/4 cup) unsalted butter          2 tablespoons minced shallot

2 tablespoons all-purpose flour               1/2 cup beef consommé

1/2 cup water

Method:

• Halve morels lengthwise or quarter if large.

• In a bowl of cold water briefly wash morels and drain on paper towels.

• Trim asparagus and diagonally cut into 1-inch-long pieces.

• In a 10-inch heavy skillet heat butter over moderate heat until foam subsides and cook morels,asparagus, and shallot, stirring, until asparagus is barely tender, about 4 minutes.

• Sprinkle flour over mixture and cook over moderately low heat, stirring, 2 minutes.

• Add consommé and water and bring to a boil, stirring.

• Simmer mixture, stirring, 2 minutes and season with salt and pepper.

• Serves 4.