The Minnesota Spoon: Morel-Crusted Cod

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Sauté

2 tablespoons butter

3 shallots, finely diced

2 cloves garlic, thinly sliced

1 tablespoon fresh thyme, minced

⅓ pound morels, cleaned of dirt

1 cup asparagus, sliced on a bias

½ cup fava beans, shelled

½ cup water

Lemon to taste

Salt to taste

In a sauté pan, melt the butter. Add the shallots, garlic, and thyme and let cook over low heat until they are translucent. Add the morels and cook them until they start to soften a bit and have a pleasant texture and flavor. Add the water and let it reduce until it approaches a saucy consistency. At that point, throw in the asparagus and fava beans and let them warm all the way through. Season with salt and lemon, and add more butter if desired.

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