Wild asparagus with peas & morels

Wild asparagus with peas & morels

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

Cartoixa d’Escaladei is a monastery in the mountains of Montsant, Priorat. It is a really idyllic place that you must visit – the ruins will transport you back to a time when monks were living and praying there. I can imagine them picking wild asparagus, the same way I was on my last visit.

This is a very simple combination but really succulent – serve it alone or as a garnish for fish or meat.

Ingredients

Quantity Ingredient
200g fresh peas
2 large bunches of wild or regular asparagus (500g), trimmed
2 tablespoons olive oil, for frying
1 banana shallot, finely sliced
1 garlic clove, finely sliced
200g morels
sea salt
freshly ground black pepper
good squeeze lemon juice
extra virgin olive oil, to drizzle

Method

  1. Blanch the peas and asparagus in boiling water for a minute until just tender. Drain and refresh under cold water.
  2. Heat the oil in a pan and fry the shallot for 10 minutes until tender. Add the garlic and morels and fry for 3–4 minutes until the mushrooms are tender. Season then add the asparagus and peas and toss together to warm through.
  3. Tip into a serving bowl and drizzle with lemon juice and extra virgin olive oil. Serve.
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