As soon as spring hits, I keep an eye out for fresh morels at the market. I was lucky enough to find some really nice ones a few weeks ago. I took a cue from Sunday Suppers at Lucques and combined the morels with white asparagus and fava beans to make a delicious spring vegetable dish. The original recipe uses ramps, but I couldn’t find any when I made this, so I used the fava beans instead.
There’s not much that's better than fresh morels with butter. The asparagus and fava beans complemented the morels nicely. I served this over polenta as a main course, but it would also work well as a side dish.