Sauteed Asparagus with Morels and Thyme The butter, honey, and mustard all work together to both accent and complement the carrots in this easy and delicious dish. Makes 4 servings.
	Ingredients: Kosher salt 1 pound asparagus, trimmed 11/2 tablespoon butter 1teaspoon olive oil 2 ounces fresh morels, sliced 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried Freshly ground black pepper to taste
	Instructions: 1. Bring an inch or two of water in a skillet to a boil with a teaspoon of salt. Have a large bowl of ice water standing by the sink. 2. Add the asparagus to the boiling water and cook 4 to 5 minutes or until barely tender but still quite firm. 3. With a skimmer or tongs, remove the spears to the ice water. 4. When the asparagus has cooled, drain and set aside until you're ready to finish the dish. (Up to several hours later. Refrigerate if more than an hour.) 5. Heat butter and oil in a large skillet or wok over medium-high heat until butter stops foaming. 6. Add morels, asparagus, thyme, and salt and pepper to taste. 7. Stir until the morels are wilted and the asparagus is just heated through, about 3 to 4 minutes.

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