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.

Morels Mushrooms and Asparagus with Hollandaise Sauce

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Course: Appetizer
Cuisine: French
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Degree of Difficulty : Easy
Servings: 2 people
Tip : You can prepare this dish with dried and reconstituted morel mushrooms as well, but fresh mushrooms are the best!


  • 1 recipe Hollandaise Sauce
  • 10-12 whole fresh morel mushrooms cleaned
  • 10-12 spears medium sized asparagus
  • 2 tbsp unsalted butter
  • 2 cloves 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


  • Gather ingredients before starting the recipe.


  • Cut one inch from the bottom of 10-12 spears medium sized asparagus.
  • 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.
  • Remove cling wrap and rinse under cold water to stop the cooking. Drain and set aside until ready to use.


  • Soak 10-12 whole fresh morel mushrooms in cold water, making sure that the morels fill up with water.
  • 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.
  • Melt 2 tbsp unsalted butter in a small skillet over medium heat. Add 2 cloves garlic, grated and the leaves of 3-4 sprigs fresh thyme cook until the garlic softens, do not brown.
  • Add mushrooms and toss in the butter until evenly coated. Cook for about 2 minutes, squeeze in the juice of 1/3 medium lemon, combine, then remove mushrooms to a plate. The mushrooms should not be mushy and still hold their shape.
  • Transfer cooked asparagus to butter and toss to combine.


  • Prepare Hollandaise Sauce.


  • 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.
  • Serve immediately.

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