Green city market

Hooray! The outdoor Green City Market finally opened a couple weeks ago. Inevitably there was not much variety on the cold, drizzly may morning, but what was there was beautifal. Asparagus season lasts about a month in the spring and tables were piled high with the green and purple spears. The cool spring has also created an abundance of beautiful spring onions and garlic along with baby greens. But my favorite has to be the wild morels. I bought these from a farmer who sells elk but forages for morels and truffles on the side. I love them sauteed in butter so they get a little crispy and unleash a torrent of savory, woodsy flavor with every bite. I decided to do a meaty fish with the beautiful asparagus and divine morels.

pan roasted monkfish, roasted asparagus, sauteed morels, bacon pinot noir reduction.