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orcnaras. l he asparagus shows up in soup served with a dollop of lemon cream, or swimming in the fragrant broth surrounding circles of spring lamb. The morels come in sauces and turnovers. And both combine with Virginia ham in a gratin of asparagus that tastefully illustrates Mr. ^’Connell’s version of “the cuisine of today — healthy, eclectic, imaginative, unrestricted by ethnic boundaries.”
Gratin of Asparagus (Serves 4)
l‘/< pounds asparagus
2 tablespoons lemon juice
1/2 pound fresh morels (if unavailable, substitute fresh shiitake or chanterelle mushrooms, but do not use dried morels)
3 tablespoons unsalted butter
1 teaspoon fresh tarragon leaves, chopped
1/2 pound country ham
1/2 pound Jarlsberg cheese, shredded
2 cups hollandaise sauce (recipe found in any French cookbook)
^Sd^n^epper to tast^^^^^^
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