1 1/2 pounds white asparagus, trimmed, peeled, cut diagonally into 3-inch lengths
6 tablespoons (3/4 stick) butter, divided
6 ounces fresh morels, cleaned, halved if large
2 teaspoons fresh thyme leaves
3/4 cup thinly sliced leeks (white and pale green parts only)
2 tablespoons chopped fresh Italian parsley
Directions
Cook asparagus in large saucepan of boiling salted water until just tender, about 4 minutes. Drain and cool.
Melt 4 tablespoons butter in heavy large skillet over high heat. Add morels and sauté 3 minutes. Reduce heat to medium; add thyme and sprinkle with salt and pepper. Sauté until morels are tender, about 6 minutes. Add remaining 2 tablespoons butter to skillet, then add asparagus; toss to coat. Sauté 2 minutes. Add leeks; sauté 2 minutes. Stir in parsley. Season with salt and pepper.
