Pasta with Morels and Asparagus

Another exquisite Springtime treat in Michigan is fresh asparagus. Tender shoots, not too thick, make the perfect complement to morels and pasta. This dish is excellent with a dry white wine, crusty bread, candlelight, and a crackling fire.

Ingredients:

1¾ pounds fresh asparagus, trimmed and cut into 1-inch lengths
8 ounces angel hair pasta
3 tablespoons butter
2 large garlic cloves
3 teaspoons fresh tarragon, chopped fine
12 ounces fresh Morel mushrooms, trimmed and cut into ¼ inch thick slices
1 ¼ cups heavy cream
½ cup chicken stock
1 cup freshly grated Parmesan

Preparation:

Cook the asparagus in a large pot of boiling salted water until it is tender, but not soggy, about 3 minutes. Using a slotted spoon, remove the asparagus, then use the same water to cook the pasta. The pasta should be tender but still firm. Drain the pasta and return the pasta and asparagus to the same pot.
In a large skillet, melt the butter over low heat. Add the garlic and tarragon and stir 1 minute. Add the morels and sauté 4 minutes.
Add the cream and broth, boil until the Morels are tender and the sauce thickens slightly, about 4 minutes. Stir in the cheese.
Add the sauce to the pasta and asparagus, tossing to coat. Season with Sea salt & freshly ground Black Pepper to taste.

Directions:
Another exquisite Springtime treat in Michigan is fresh asparagus. Tender shoots, not too thick, make the perfect complement to morels and pasta. This dish is excellent with a dry white wine, crusty bread, candlelight, and a crackling fire.

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Pasta with Morels and Asparagus

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