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Sauteed Morels and Grilled Michigan Asparagus in a White Wine Sauce

MyNorth.com, the online home of Traverse, Northern Michigan’s Magazine, challenged Northern Michigan chefs to prepare a dish that is made with 95 percent Michigan products. We call it the Chef Showdown: Local Foods. Northern Michigan’s chefs, including Sam Hybel, chef owner of Gusto in Suttons Bay responded with gusto!

The rules? Prepare a dish of your choice, savory or sweet, but 90 percent of the ingredients must be either raised, grown or foraged in Northern Michigan and an additional 5 percent must be raised, grown or foraged somewhere in Michigan. Additionally, the chefs agreed to provide our readers with their recipes and list of local ingredients—so the MyNorth audience could shop local and prepare the dishes themselves at home.

With so much goodness coming from so many restaurant kitchens we sent MyNorth Media videographer Kris Riley to capture the action in high-definition video. Click to watch the video of Chef Hybel preparing this dish. To watch the other videos in this series go to MyNorth.com and type “Chef Showdown: Local Foods” into the search bar.

Ingredients

  • Fistful of asparagus, rolled in extra virgin olive oil and sea salt, Norconk Asparagus Farms, Empire
  • 1/4 pound michigan morels, locally foraged
  • 1 cup dry white wine, M-22, Blackstar Farms, Suttons Bay,
  • 1/2 pound unsalted butter, cubed, Halpin’s Land of Goshen, Manistee,
  • Fistful of fresh basil leaves- chiffonade

Preparation

Grill Asparagus over med heat on a gas or charcoal grill till al dente, set aside
Preheat skillet, add wine and bring to a boil, once boiling: add morels and sautee until almost dry

Add butter and melt to combine with wine reduction

toss in asparagus tips, season with salt and fresh ground pepper, garnish witha squeeze of fresh lemon and the chiffonade of basil.

Served as appetizer with a loaf of crusty Stonehouse baguette. This recipe can be doubled and served over pasta for a quick and easy meal