Serves 41/3 pound morels 1 pound asparagus 1 tablespoon canola oil ¼ teaspoon cumin seeds ½ teaspoon brown mustard seeds 1 small...

Serves 4

1/3 pound morels

1 pound asparagus

1 tablespoon canola oil

¼ teaspoon cumin seeds

½ teaspoon brown mustard seeds

1 small clove garlic, minced

1 tablespoon minced shallots

1 tablespoon chopped mild to moderately hot fresh chili

2 tablespoons unsalted butter

¼ to ½ teaspoon kosher salt

Freshly ground black pepper

1. Trim morels and remove grit and dirt with a soft vegetable brush. Cut in half lengthwise. Trim and wash asparagus in several changes of cold water. Pat dry and cut on the bias into 2-inch lengths.

2. Heat oil in a large heavy skillet over medium-high heat until it begins to shimmer. Add cumin and mustard seeds, garlic, shallots and chili; stir 30 seconds or until the seeds begin to pop. Add asparagus and sauté for 3 minutes, turning with a spatula to mix in seasonings. Add morels, butter, salt and pepper. Sauté 3 to 4 minutes or until vegetables are tender. Serve immediately.

Slightly adapted from “One Spice, Two Spice: American Food, Indian Flavors” by Floyd Cardoz with Jane Daniels Lear