Beluga Lentils with Asparagus & Morels

1 cup Beluga Lentils
2 cup Beef Stock
2 Tbs Butter
2 Tbs good quality Sherry Vinegar
1 tsp chopped fresh Thyme
1/2 lb. fresh Morels - 1.5 oz dried Morels can be substituted when fresh are unavailable. For dried Morels, cover with hot water in bowl and soak for twenty minutes. Drain.
1 lb. fresh Asparagus - tough ends trimmed and chopped into 3 " segments
1 large Shallot, peeled and chopped
1/2 cup White Wine
2 Tbs Butter
1/2 cup Beef Stock
1/4 cup Cream
1 tsp chopped fresh Thyme

Rinse and pick over lentils.

Place lentils in stock in medium sauce pan.

Bring to a boil. Reduce heat and simmer for 45 min. or until liquid has been absorbed. It is a very important that lentils be cooked slowly. High heat will evaporate the liquid too quickly and the lentils will not cook completely.

This portion of the dish takes about 15 minutes and should be timed to be complete when the lentils are done.

Melt 2 Tbs. butter in sauté pan or large skillet. Add shallots and thyme. Sauté until shallots are translucent and tender.

Add 1/2 cup wine and simmer until reduced by half. Add morels and toss to coat. Add beef stock. Simmer for appr. 7 minutes.

Add asparagus and cream. Simmer for 3 more minutes with lid on. Remover from heat. Carefully add salt and pepper to taste.

Serve immediately over a bed of lentils, paired with a full-bodied Pinot Noir.