Spring Vegetable Saute

Directions

1. 1
   If using dried morels, soak in warm water to cover 30 minutes.
2. 2
   Agitate fresh or dried morels in water to dislodge grit, then lift from water, squeezing out excess, and pat dry with paper towels.
3. 3
   Whether using fresh or dried, leave small morels whole and halve or quarter larger ones.
4. 4
   Cook beans in a 4-quart saucepan of boiling salted water 3 minutes, then transfer with a slotted spoon or skimmer to a colander and rinse under cold water.
5. 5
   Peel skins from beans with your fingers.
6. 6
   (Keep water simmering, covered.)
7. 7
   Heat 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute morels, stirring, until tender, about 4 minutes.
8. 8
   Season with salt and pepper.
9. 9
   Remove from heat and let stand, covered.
10. 10
    Return water in saucepan to a boil, then cook asparagus, sugar snaps, and scallions until crisp-tender, 1 1/2 to 2 minutes.
11. 11
    Add beans and immediately drain well in colander.
12. 12
    Add vegetables and remaining 2 tablespoons butter to morels and toss to combine.
13. 13
    Stir in mint and salt and pepper to taste and serve immediately.