Morels, asparagus and roasted red peppers

A spring treat: morels from the forest and fresh-from-the-garden asparagus.

Asparagus season has arrived and with it, somewhere in the mystic Southern Oregon forest, morel mushrooms have pushed through the duff. I know because a kindly ex-neighbor delivered to us morels that he'd collected in a forest we can see from home, and we had them for dinner. Unfortunately, I have yet to observe firsthand morels in the forest.

Our garden served up the asparagus. The asparagus is easy. All you have to do is dig trenches one or two feet deep, plant the asparagus crowns, wait three years, and hello! If the slugs or asparagus beetles don't get them, you can go out there with your little cutter thing and harvest during the month of April.
We planted  crowns 20 years ago and others about 10 years ago. Despite the bugs and slugs, we enjoy a steady spring harvest. Did I envision 20 years ago that I'd be cutting spears in 2013? No. But when in your life can you foresee what will come of your actions so far in advance? Gardening provides a window on the future, and a hold on it. Too bad you have to BE in the future to believe it.

Morels? Different story. We've been skunked on a our recent morel hunts. But the day that our guy delivered the goods, we had a feast comprising fresh morels, just-picked asparagus, and roasted red peppers. Wow! A couple days later, with another asparagus harvest and no morels, I repeated this recipe but used portobello mushrooms, which weren't quite as delicious. But what can you do when the morels shrink and hide? Just run down to Costco and hunt for portobellos.
Recipe and photos follow.

Morel & Asparagus Stir Fry

Morel or other mushrooms, about a pound, rinsed and sliced
Fresh asparagus, about a pound, rinsed, woody stems removed, and sliced
Juice of half a fresh lemon
Roasted red peppers in a jar, about three whole, drained and cut into strips
2 Tbsp butter or olive oil
salt and pepper to taste

Directions

Rinse the morels, drain and slice into rounds. Saute in oil or butter until all the moisture has been released. Remove to a glass bowl.
Saute the asparagus for a few minutes over medium-high heat. You want it crisp/tender. Squeeze the half lemon over it. Add the cooked mushrooms and the red peppers. Season with salt and pepper and stir. Serves two or three generously.

Fresh raw just-harvested  morels. These are large and in perfect condition. 

Rinse the mushrooms, slice, and saute in olive oil and/or butter. 

Cook until the liquid has evaporated.