About this Recipe

By: Rachel

I absolutely love asparagus, and look forward to the moment, each spring, when they peek their little heads above the earth. That is when I know winter has finally ended. This dish, featuring seasonal morel mushrooms, fresh asparagus, and unctuous poached duck eggs, is one of my favorite ways to welcome the springtime.

Hunting For Elusive Morels: The Forest and the Farmers’ Market

As fresh asparagus is a sure sign of spring, so are morels—earthy and delicate, they are one of the most sought-after varieties of wild mushroom, and are notoriously difficult to cultivate.

Foragers hunt for these treasures under decaying trees, and in areas where forest fires have occurred (if you plan to forage, beware of the poisonous false morels). Morel mushrooms can be purchased at local farmers’ markets or speciality markets (though you have to get there early, or make friends with the vendor).

Asparagus, Morels, and Duck Eggs Make For A Decadent Dish

If you use the best ingredients available, this dish is deceptively rich and satisfying. The freshest spring asparagus is a perfect pair with the delicately-flavored morels, but the cherry on the top is the perfectly-poached egg. Use duck eggs, if you can find them, for the best result. Pasture-raised chicken eggs are a good substitute.

Duck eggs are about 50% larger than chicken eggs, but its yolk is twice as large. They have a thicker shell, too, so you’ll need to apply a little more force to crack them open. I like to say that duck eggs are to chicken eggs as heavy cream is to milk: richer and more luscious. If you can find them, they are worth using in this recipe. I generally find duck eggs at Whole Foods, or at local co-ops.

If you can’t find duck eggs, pastured chicken eggs are a great alternative. I was surprised to learn that for eggs to be certified as “free-range,” the chicken must be guaranteed a mere two feet to itself, while pasture-raised requires a minimum of 108 feet. That extra space to explore means that the chickens have a greater chance of enhancing their diet with a variety of bugs and plants, equating to a dark, flavorful, rich yolk. Eggs should ideally have yolks that are dark orange in color, rather than pale yellow. The taste is incomparable.

Dishes that Celebrate Spring

I love dishes that celebrate spring with asparagus and morel mushrooms. Some of my favorites include Halibut with Morels, Ramps, and Peas and Morel Mushroom Risotto with Ramps and Peas.

Olivia offers beautiful suggestions for wines to serve with this morel mushroom and asparagus dish. This bright Lemon, Lemon and Lemon French 75 would be a lovely choice of cocktail!

Beverage Pairing

By: Olivia

This dish is fresh with an earthiness and richness. It will be well-paired with a bright, rich white wine. Bolder Northern Rhône white blends of Marsanne and Roussanne are a perfect complement. The white wines from the region are rich with soft acidity and notes of pear and fresh herbs. Like the dish, a glass of white wine from this region expresses the very best of springtime!

Warm Asparagus with Morel Mushrooms and a Poached Duck Egg

Warm Asparagus with Morel Mushrooms and a Poached Egg

This dish features the very best of springtime with fresh, spring asparagus, earthy morels, and a decadent poached egg.

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Ready In 20

Meal Type Side Dish

Good For American, Seasonal

Yield servings

Equipment

Kitchen scale or measuring cups and spoons
Measuring cups and spoons or kitchen scale
Mixing bowls
Small saucepan
Small whisk
Small Skillet with Lid

Ingredients

1 ½ cups (100g) morel mushrooms ends trimmed
1 bunch fresh asparagus tough ends trimmed
2 tablespoons (30g) unsalted butter
Kosher salt
¾ cup (175mL) homemade chicken or vegetable stock, or other high-quality stock
4 fresh duck eggs or pastured chicken eggs
Zest of 1 lemon
Fresh chives chopped, for garnish

Step by Step Instructions

Step 1

Although most mushrooms should not be soaked, morels are the exception. They have a unique, honeycomb-like interior that traps bugs, soil, and grit, so they must be washed in several waters in order to be fully cleaned.
Prepare the mushrooms by trimming the ends and repeatedly soaking and rinsing them in salted water until the water runs clear. Set aside to drain on a clean tea towel or paper towel.

Step 2

Blanch the asparagus by adding a little water (about a ½ cup) to a skillet with the asparagus and cover. Cook for about 3 minutes, or until the asparagus is bright green but still crisp. Drain, and immediately plunge the asparagus into ice water for one minute to stop the cooking.
Wrap the cooked asparagus in a dry, clean kitchen towel, and set aside.

Step 3

In a large skillet, heat the butter over medium heat until melted. Add the morels, and stir to coat. Season with salt (use a lighter or heavier hand depending on how salty your stock is), and cook morels gently for 5-6 minutes, stirring occasionally.
Add the stock to the pan, and simmer gently while you cook the eggs.
Prepare four shallow serving bowls on your counter, so that they will be ready as soon as your eggs are. Divide the mushrooms, stock, and asparagus evenly between the dishes.

Step 4

To make poached eggs, boil water in a small saucepan. Crack the eggs, two at a time, into a small ramekin, and set next to your stove.
Once the water is boiling, stir the water rapidly in one direction using a wooden spoon, creating a “tornado” effect.
Slide the eggs, two at a time, gently into the water, and immediately turn the heat down so the water simmers. Remove the eggs with a slotted spoon after 2-3 minutes. A perfectly-poached egg has a firm white and a runny yolk, and will jiggle slightly when prodded.