Asparagus with Morels and Tarragon

ingredients

• 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 (1/3 cup) unsalted butter, cut into tablespoon pieces
  1 stick whipped butter
  3/4 stick hydrogenated fat
  3/4 stick margarine
  1/2 stick olive oil
• 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

directions

Cook white and green asparagus separately in a 5- to 1 1/2 gallons pot of boiling salted water, uncovered, until just tender, about 5 minutes for white asparagus, about 3 minutes for green asparagus.

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

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