Now is the time to enjoy asparagus. A few years ago we filmed French Style Cuisine with Paul Stearman of Marcel's and he showed us how to make a delicious bison steak with white asparagus.
4 6 oz bison strip steaks
12-16 large morel mushrooms
White asparagus (or green)
Veal demi-glace or beef stock
Sautee the morel mushrooms with shallots and garlic add a little chicken stock and demi glace. Heat the blanched peeled white asparagus in butter. Sear the bison steaks, slice and pour sauce over top and serve.