Morels with Rhubarb and Asparagus

Forest Treats Mushrooms at the Royal Oak Farmers Market offers a wide selection of fresh fungi from morels to oysters and hen of the woods, and while Michigan asparagus is still available, this is a terrific dish. This dish is from “Vegetable Love” by Barbara Kafka, who says it is an extravagantly delicious dish. Some rice or fresh egg noodles would turn this into a main course.

• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 1 pound asparagus, woody stems snapped off, stalks peeled and cut across into 11/2-inch pieces
• 1/3 pound medium fresh morels, trimmed (if the mushrooms are large, cut them in half lengthwise), or 1/3 pound oyster mushrooms, trimmed and cut lengthwise into 2 pieces for small clusters, 3 pieces for large
• 4 medium stalks rhubarb, trimmed and cut across diagonally into 1/4-inch pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• Lots of freshly ground black pepper

In a large straight-sided frying pan, heat the vegetable and sesame oil over high heat. Stir in the asparagus and, if using, oyster mushrooms. Cook, stirring, for 2 minutes. Stir in the morels, if using, and rhubarb. Cook, stirring, for 3 more minutes.

Remove from the heat and stir in the salt, sugar and pepper. Let sit for 5 minutes before serving. Serves 4 as a first course or a side dish.

Per serving: 128 calories; 11 g fat (1 g saturated fat; 77 percent calories from fat); 6 g carbohydrates; 0 mg cholesterol; 247 mg sodium; 3 g protein; 3 g fiber.