Meat-free, side dish, hors d’oeuvres

ingredients available locally when in season

Morels Stuffed with Asparagus and Pine Nuts

• 6 large morels cut lengthwise, lightly sautéed in butter
• 1 cup diced asparagus
• ½ c. shallots, diced
• 4 cloves garlic, minced
• ¼ c. dry breadcrumbs
• 1/3 c. Parmigiano-Reggiano
• 2 TB toasted pine nuts
• 2 TB butter, melted
• Salt, if needed, and freshly ground pepper to taste

Sauté asparagus, shallots, and garlic until tender. Mix together with the rest of the ingredients. Fill morel halves with mixture then bake at 325°F, 10–15 minutes or until nicely browned.

Garnish with chopped fresh parsley or chives.