Photo: Sorin Gheorghita
Roasted Asparagus and Morels with Shallot Butter
6 ingredients
openrecipes
Look for thin asparagus spears for this dish; they are generally more tender, and the stalks do not require peeling before cooking. If you are unable to find morels, oyster mushrooms or common brown mushrooms, also known as cremini, are a good substitute.
Estimated Nutrition (whole recipe, rough)
196
Calories
7g
Protein
12g
Fat
19g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. thin asparagus spears, tough ends removed
- 1/4 lb. fresh morel mushrooms
- 4 Tbs. (1/2 stick) unsalted butter
- 2 shallots, minced
- 1 Tbs. chopped fresh tarragon
- Coarse salt and freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes