Ingredients
4 tbsp. unsalted butter
1/2 c. chicken stock or low-sodium broth
salt
36 small fresh morels
Freshly ground pepper
2 tbsp. extra-virgin olive oil
1 tbsp. fresh lemon juice
5 oz. frisée
1 head butter lettuce
1 lb. asparagus
2 tbsp. small chervil sprigs
Argan oil
Preparation
Step 1In a large skillet, melt the butter. Add the morels and stock, cover, and cook over moderately high heat until softened, 5 minutes. Add the asparagus, cover, and cook until crisp-tender, about 2 minutes. Season with salt and pepper and cook uncovered until the broth is nearly absorbed, 1 minute longer.Step 2In a large bowl, whisk the olive oil with the lemon juice and season with salt and pepper. Add the frisée, butter lettuce, and chervil, and toss to coat. Arrange the morels and asparagus on plates and mound the salad alongside. Drizzle with argan oil, if using, and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
