Southeastern Minnesota Spring

Sharing fresh produce was always a tradition growing up in the bluff country of southeastern Minnesota.  While visiting my mother, a friend stopped by with fresh asparagus fresh from their garden.  Minutes later my brother John dropped off morel mushrooms fresh picked in the woods on our family farm.  I sensed a great combination developing!

The morels were soaked in salted water, then sliced in half to get rid of little critters that may be hiding.  I chopped the morels, warmed a little butter in a pan and added the mushrooms.  I sauteed them for about ten minutes and allowed them to reabsorb the juices and butter. I steamed the asparagus, and topped the tender spears with the morels.

A once a year delight.  I cannot even describe the flavors, except to say they were divalicious!