Ingredients

1 tablespoon canola oil
1 pound fresh morel mushrooms, ends trimmed, large caps halved (cremini mushrooms can be substituted)
Coarse salt and freshly ground white pepper
1 shallot, finely minced
1 clove garlic, finely minced
12⁄3 cups vegetable or white chicken stock
5 small leeks (white parts and 1 inch of green tops)
11⁄2 pounds fresh fava beans, shelled
2 pounds jumbo asparagus (24 to 36 spears), peeled, ends trimmed
2 tablespoons unsalted butter
2 tablespoons finely minced chives
12 sprigs fresh chervil

Instructions

Heat the oil over medium heat in a large sauté pan. Add the morels, season with salt and pepper, and cook, stirring occasionally, for 4 to 5 minutes, until softened. Stir in the shallot, and cook until it’s softened, about 4 minutes. Add the garlic, and cook, stirring, for a further 3 minutes. Add the stock, bring to a boil over high heat, then reduce to a simmer for about 5 minutes. Remove from heat, and set aside, covered, to keep warm.

Cut leeks on a bias into 1-inch lengths. Rinse well, and separate them into individual rings. Set aside. Bring a saucepan of salted water to a boil. Add the fava beans and cook for 1 minute. Drain and rinse under cold water. Remove and discard the thick skin from each bean, and set the beans aside.

In a large pot, bring salted water to a boil over medium-high heat and cook the asparagus spears for 4 to 5 minutes, until tender when pierced with the tip of a sharp knife. (You may have to cook the asparagus in batches.) Drain on a clean kitchen towel. Arrange the asparagus in the center of a serving platter. Add leeks to boiling water, and cook until just tender, about 3 minutes. Drain well, and transfer to the platter. Using a slotted spoon, distribute the mushrooms evenly over the asparagus and leeks.

Bring the remaining mushroom sauce to a boil over high heat. Season to taste, and if necessary, cook a little longer to intensify the flavors. Remove from the heat, and swirl in the butter. Spoon the sauce over and around the asparagus, and sprinkle the fava beans and chives over the top. Garnish with chervil.

(Published 2004)