Morel mushrooms are a real treat! They are typically only available fresh in the spring or the early summer from either farmer’s markets, or high end grocery stores. I am lucky enough to have a grocer that carries these wonderful mushrooms at this time of year. I like the simplest preparation possible, drizzled with golden Hollandaise Sauce and sprinkled with a bit of chopped egg to finish.

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  • Course Appetizer
  • Cuisine French
  • Keyword 5 Ingredients or Less, Fine Food, For Foodies, Spring, Vegetarian
Servings Prep Time Cook Time
2 people 10 minutes 10 minutes
Passive Time Total Time
20 minutes
Servings Prep Time Cook Time
2 people 10 minutes 10 minutes
Passive Time Total Time
20 minutes
You can prepare this dish with dried and reconstituted morel mushrooms as well, but fresh mushrooms are the best!
Degree of Difficulty
  • 1 recipe Hollandaise Sauce
  • 10-12 whole fresh morel mushrooms cleaned
  • 10-12 spears medium sized asparagus
  • 2 tbspn unsalted butter
  • 2 medium clove garlic grated
  • 1/3 medium lemon juiced
  • 3-4 sprigs fresh thyme leaves only
  • 1 hardboiled egg, chopped
  • kosher salt and freshly ground black pepper
Servings: people
  1. Gather ingredients before starting the recipe.
  1. Cut one inch from the bottom of asparagus.
  2. Place prepared asparagus in a microwave safe dish, rinse under cold running water, drain and cover with cling wrap. Cook on high heat for 1-2 minutes, or until the asparagus is firm tender.
  3. Remove cling wrap and rinse under cold water to stop the cooking. Drain and set aside until ready to use.
  1. Soak morel mushrooms in cold water, making sure that the morels fill up with water.
  2. Swish around and fill and empty the mushrooms a couple of times to get the grit out. Then turn upside down on a paper towel and reserve until ready to sauté.
  3. Melt butter in a small skillet over medium heat. Add grated garlic and thyme leaves and cook until the garlic softens, do not brown.
  4. Add mushrooms and toss in the butter until evenly coated. Cook for about 2 minutes, squeeze in lemon juice, combine, then remove mushrooms to a plate. The mushrooms should not be mushy and still hold their shape.
  5. Transfer cooked asparagus to butter and toss to combine.
  1. Prepare Hollandaise Sauce.
  1. Place asparagus spears on the bottom of the plate, top with morels, either drizzle with hollandaise sauce or serve on the side and garnish with chopped egg.
  2. Serve immediately.

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