Courtesy of Edible Missoula (Montana)/ Kristen Lee-Charlson

Yield: 6 servings

Ingredients:
2 pounds asparagus, trimmed and cut into
2-inch lengths
4 tablespoons unsalted butter, cut into
1-tablespoon pieces
2 large shallots, finely chopped
1/4 pound fresh morels, cleaned and halved lengthwise if large, or other exotic mushrooms
2 tablespoons fresh tarragon, finely chopped
1/2 teaspoon sea salt or kosher salt, plus more if needed
1 tablespoon lemon juice, freshly squeezed

Directions:
1. Add asparagus to a large sauté pan, with 3 inches of boiling, salted water. Cook until just tender, 2 to 3 minutes. Transfer the asparagus to a bowl of ice water, using a slotted spoon. Let cool. Transfer the asparagus to a plate lined with paper towels.
2. Heat 3 tablespoons of the butter over medium heat. When foam subsides, add shallots, and cook, stirring frequently, until golden brown, about 2 to 4 minutes. Add morels, and cook, stirring frequently, until tender, about 5 minutes.
3. Add asparagus, 1 tablespoon of the tarragon, salt, and remaining tablespoon of butter, and cook, stirring, until heated through, about 3 minutes. Remove pan from the heat, and stir in lemon juice. Taste, and adjust seasoning as needed.
4. Garnish with remaining tablespoon of tarragon. Serve immediately.