Asparagus and morel salad with hot stone caraway vinaigrette and shaved pecorino

Juice of 1 lemon

1 garlic clove, minced

1 tablespoon Dijon mustard

1 teaspoon Caraway seeds

1/2 cup olive oil

1 bunch asparagus

2 tablespoons olive oil

8 oz morels, roughly chopped

Sea salt

2 oz pecorino, shaved

Flake salt

Put a 1 - 2 inch stone into the hot coals. Heat for at least five minutes. In a small bowl whisk together the juice of 1 lemon, garlic clove, dijon, and caraway seeds. Slowly drizzle in the olive oil while whisking.

Using tongs carefully add the hot rock into the dressing. It will immediately bubble up and steam so please be extremely careful.

Using a vegetable peeler, thinly shave the asparagus into a large bowl. The tips, which can be hard to thinly shave, can be cut into 1/2 pieces and added to the bowl.

Set a large cast iron skillet on a grill grate over the flames or directly on to coals. Add 2 tablespoons olive oil to the pan and heat. Add the morels with a hefty pinch of salt. Sauté until deeply caramelize, about 5 to 7 minutes. At the last moment add the asparagus and cook just until their color brightens.

Return everything to the large bowl then toss with the dressing.

Transfer to a large platter then top with shaved pecorino and flake salt to finish.


Morel toast with Charred Ramp Aioli

Serves 4

3 tablespoons olive oil, divided

4 thick slices country bread

1 bunch ramps or scallions

Sea salt

1 cup mayonnaise

8 oz morels, roughly chopped

Fresh herbs to garnish, such as chives, fresh parsley, edible flowers

Drizzle the bread slices with 2 tablespoons of olive oil. Set a grill grate over hot coals then grill the bread until the edges are charred and the exterior is crisp while the interior stays nice and soft. Set the bread aside.

Set the ramps over on the grill grate and grill until wilted and charred in parts, about 2 to 3 minutes, then flip and repeat. Set those aside to cool then roughly chop and stir in the mayonnaise. Add a hefty pinch of sea salt then set aside.

Set a large cast iron skillet directly on the hot coals or on the grill grate then add the remaining 1 tablespoon olive oil. Add the morels and a pinch of sea salt then sauté until deeply caramelized.

Slather a good bit of the ramp aioli onto the crisp pieces of toast then add the warm morels on top. Finish with a flurry of chopped chives and wild edible flowers. Enjoy immediately.