PHOTO: VICTOR PROTASIO

Morel-and-Asparagus Salad with Frisée and Butter Lettuce

Poached morels and asparagus are the stars of this light, straightforward salad, which is paired with butter and frisée lettuce.

Ingredients

• 4 tablespoons unsalted butter
• 3 dozen small fresh morels, rinsed, or dried morels—soaked in boiling water for 30 minutes, drained and rinsed
• 1/2 cup chicken stock or low-sodium broth
• 1 pound asparagus—tough ends discarded, asparagus halved lengthwise and cut into 2-inch lengths
• Salt
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 5 ounces frisée, torn into bite-size pieces
• 1 medium head of butter lettuce, torn
• 2 tablespoons small chervil sprigs
• Argan oil, for drizzling (optional)

Prep

In a large skillet, melt the butter before adding the morels and stock. Cover and cook over moderately high heat for about 5 minutes or until softened. Add the asparagus, cover and cook for about 2 minutes or until crispy and tender. Season with salt and pepper and cook uncovered for 1 minute longer until the broth is nearly absorbed.

Mix the lemon juice, olive oil, and season with salt and pepper in a big bowl before adding the frisée, butter lettuce and chervil. Toss and coat. Place the salad next to the morels and asparagus on plates. If desired, drizzle with argan oil before serving.