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1 1/2 tbsp unsalted butter, divided in half
1 shallot, diced
1/2 lb pencil asparagus, cut on the diagonal
5 medium morel mushrooms,** cleaned and halved
leaves picked from several sprigs of thyme
1/4 cup chicken stock
wedge of lemon
coarse salt and ground black pepper to taste
Heat a skillet over medium-high heat. Add half the butter, the shallot, asparagus, morels, and thyme, swirling the pan to disperse.
When the vegetables start to sweat out (but before they pick up any color), add the chicken stock. It will sizzle and come quickly to a boil. Add the remaining butter, and as it melts, toss to coat the vegetables with sauce. There shouldn't be a pool in the pan.
Squeeze in lemon juice and adjust seasonings if need be. (It will depend on the saltiness of the stock you use, so taste before you commit.)
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1st Keep
 ijeynes
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