"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Grilled, Sauteed Fresh Asparagus, Baby Morels, and Currant Tomatoes Recipe

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This recipe for Grilled, Sauteed Fresh Asparagus, Baby Morels, and Currant Tomatoes, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michaela Braun
Added: Wednesday, July 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups potatoes, diced
3 tablespoons oil
2 cups fresh morel mushrooms
asparagus cut into 2 inch pieces
1 point red tomatoes
parsley
Basic Butter Sauce
1 cup herbs, basil, tarragon, chives, parsley

Directions:
Directions:
Heat oil, add mushrooms. Season and saute about 2 minutes. Add asparagus and tomatoes. Season. Saute 2 moreminute. Add cooked potatoes. Bring to simmer. Serve with fried fillets of fish. Spoon butter sauce over fish. Pile herbs with olive oil on top of fish.

 

 

 

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