I came across this recipe from Ethan Stowells Instagram. It’s now a favorite and staple dish on the summer dining menu.

It’s rather simple, fresh asparagus – I found these beautiful purple stalks in the Pike Place Market, fresh morel mushrooms, spring onion, and fresh peas.

Ingredients

1 bunch fresh asparagus peeled

1 spring onion

1/2 pound morel mushrooms

2 handfuls of snap or sugar peas shelled

Butter

Salt and pepper

Preparation

Peel the asparagus and use an oblique cut (diagonal)

Wash and air dry the morels – slice larger ones in half

Finely chop the spring onion, including the green ends

Shell the peas

Mix the asparagus, morels, and peas into one bowl, separating the spring onion, as we will cook them first as they require more time.

Lately I have been using my cast iron pan on the grill – it works great.

Softening the spring onions – 3-4 minutes until soft

Finishing with asparagus, morels, and peas. Only cook for a few minutes as you want the asparagus al dente.

Plated

Ready to Enjoy!