Roasted Asparagus with Stewed Morels, Whipped Goat Cheese, and Sherry Vinaigrette

Thick, slow-stewed morel mushrooms form a deeply savory sauce that pools around roasted asparagus and cool, tangy whipped goat cheese. A sharp sherry vinaigrette cuts through the richness, and toasted panko breadcrumbs add a buttery crunch that holds up against the warm morel sauce.

Ingredients

• fresh goat cheese (chèvre), room temperature – 4 oz
• cream cheese, room temperature – 2 oz
• heavy cream – 2 tablespoons
• kosher salt – ¼ teaspoon

• sherry vinegar – 2 tablespoons
• Dijon mustard – 1 teaspoon
• shallot, minced – 1 small (about 2 tablespoons)
• kosher salt – ¼ teaspoon
• freshly ground black pepper – ⅛ teaspoon
• extra-virgin olive oil – 5 tablespoons

• dried morel mushrooms – 1 oz
• boiling water, for rehydrating – 1½ cups
• unsalted butter – 1½ tablespoons
• shallot, thinly sliced – 1 small
• dry white wine or dry vermouth – 3 tablespoons
• fresh thyme – 3 sprigs
• kosher salt and black pepper – to taste

• thick asparagus spears, woody ends snapped off – 1 lb (about 16 spears)
• olive oil – 1 tablespoon
• kosher salt – ½ teaspoon
• freshly ground black pepper – ¼ teaspoon

• panko breadcrumbs – 3 tablespoons
• unsalted butter – ½ tablespoon
• kosher salt – small pinch

• fresh flat-leaf parsley leaves – small handful
• flaky salt – pinch

Instructions

1. Make the whipped goat cheese: Beat goat cheese and cream cheese together in a food processor or with a hand mixer on medium speed until very smooth, about 1 minute. Add the heavy cream and salt, then beat another 30 seconds until light and spreadable. Transfer to a small bowl, cover, and refrigerate until needed. The goat cheese can be made up to 2 days ahead.
2. Make the vinaigrette: Whisk together sherry vinegar, Dijon, minced shallot, salt, and pepper in a small bowl. Let sit for 5 minutes, then slowly whisk in the olive oil in a thin stream until emulsified. Taste and adjust salt. Set aside at room temperature.
3. Rehydrate the morels: Place dried morels in a small bowl and pour boiling water over them. Let soak 20 minutes. Lift the morels out with a slotted spoon and squeeze gently over the bowl. Reserve the soaking liquid. Rinse the morels briefly under cold water to remove any grit hiding in the caps, then pat dry. Roughly chop any very large morels in half; leave small ones whole.
4. Stew the morels: Melt butter in a small skillet over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the morels and cook for 2 minutes until they begin to brown at the edges. Pour in the wine and let it bubble and nearly evaporate, about 1 minute. Carefully pour in the reserved soaking liquid, leaving the last bit of sediment behind. Add thyme sprigs. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the liquid reduces to a thick, almost glossy sauce that just coats the morels, about 12–15 minutes. Remove thyme sprigs. Season generously with salt and pepper. Keep warm.
5. Roast the asparagus and toast the panko: Preheat the oven to 450°F / 230°C (convection: 425°F / 220°C). Toss asparagus on a sheet pan with olive oil, salt, and pepper, spreading in a single layer. Roast until the tips are lightly charred and the spears are just tender with a little resistance at the base, 10–13 minutes depending on thickness. They should bend slightly when lifted but not flop. While the asparagus roasts, melt ½ tablespoon (7g) unsalted butter in a small skillet over medium heat. Add 3 tablespoons (25g) panko breadcrumbs and a small pinch of kosher salt. Stir constantly until the crumbs are deep golden and fragrant, 2–3 minutes. Transfer immediately to a small plate to stop cooking.
6. Plate: Spoon or smear whipped goat cheese onto individual plates or a large platter. Arrange the hot roasted asparagus spears over the cheese. Spoon the warm stewed morels and their sauce over and around the asparagus. Drizzle generously with sherry vinaigrette. Scatter parsley leaves over the top and finish with a pinch of flaky salt. Sprinkle the toasted panko breadcrumbs over everything just before serving so they stay crisp.