Monday, April 11, 2011
Morels & Asparagus - A Recipe
I was not able to get out hunting today but I was still able to enjoy the weekend's spoils. I was in the mood for something different and looked into the fridge to see what we had. I saw two other things that sounded good, asparagus and bacon and a plan was hatched.
Borrowing on what KawRyan had made on our camp out in Oklahoma, I started out by cooking 3 slices of bacon in the pan over medium until cooked to be crispy rather than chewy. I next cleaned and cut the asparagus unto manageable bits and cut the morels in half. I didn't wash or clean them. Some did have some of them little varmints on them but I just figured it was extra protein.
Once sliced and ready to go, I sauted the morels and asparagus in the bacon grease in the pan. After about 5 to 7 minutes, I added a good dash of cognac (but you could use any alcohol, I think KawRyan used Wild Turkey). I quickly set the cognac on fire and flombeed them for about ten seconds or until the alcohol burned off. Finish with a little pepper and top with the crumbled up bacon. Oh man, what good eating.