Asparagus, Ramp and Morel Ragout

Ingredients:

1/2 cup(s) water

3/4 cup(s) butter (unsalted) - chilled and cut into pieces

1/2 pound morel mushrooms - cleaned, trimmed & halved or quartered if large

1 pinch salt and pepper - to taste

1/4 pound ramps - cleaned and trimmed

1 pound asparagus - trimmed and cut into 2-3-inch pieces

1 tablespoon(s) chervil - chopped

1 tablespoon(s) chives - chopped

Steps:

-Bring water to a boil in a medium saucepan over high heat, reduce heat to medium-low and whisk in the butter one piece at a time.

-Bring to a slow simmer over medium heat.

-Add morels a few at a time, then reduce the heat to low.

-Add the salt and pepper and cook until the mushrooms begin to soften, 5-10 minutes, stirring occasionally.

-Add the ramps and continue to simmer gently until the morels are soft and the ramps are tender, about 5 minutes more.

-Meanwhile, cook the asparagus in a pot of boiling water until tender, 3-5 minutes; drain and add to the ragout.

-Add the chervil and chives.

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