1 Bunch(amount desired) of Fresh Morels
1 Bunch of Asparagus
1 Bunch of Pearl Onions
2 tbsp Cold pressed Coconut Oil
1 tsp Smoked Black Pepper
1 tsp Celtic Sea Salt
1 tsp Paprika
1 tsp Tumeric
Trim morel ends and soak morels in cold salt water for 10-45 minutes(depending on how buggy and gritty). Rinse thoroughly, slice in half lengthwise, and dry with clean paper towels. Sauté in 2-3 tbsp of coconut oil 5-10 minutes each side until crisp at medium heat until edges are golden.
Once finished cooking, add Sea Salt, Parika, Black Pepper and Tumeric. Drain oil off mushrooms and in strainer and or on dry paper towels. Serve mushrooms on bed of asparagus and pearl onions. Savor the taste of spring delights!