Spaghetti with Morel Mushrooms and Asparagus
12 ounces spaghetti
2 ounces dried morels, reconstituted
1 1/2 pounds asparagus, trimmed and rinsed and cut into one-inch
6 tablespoons butter
4 tablespoons finely chopped shallots
2 cups whipping cream
4 tablespoons fresh chives, cut into one inch strips
1/2 teaspoon dried thyme
Sea salt to taste
Chive blossoms to garnish
Reconstitute morels, taking care
to reserve the liquid. Cut the mushrooms lengthwise into halves or
quarters depending on the size of the mushrooms. Pat dry and set
Steam the chopped asparagus for three or four minutes, or until
barely tender when pierced. Set aside.
Stir the pine nuts in a large skillet over medium-low heat until
lightly browned. Remove the nuts from the pan and reserve.
butter and add the morels and shallots, stirring often. Sauté for
four or five minutes until the mushrooms are lightly browned. Add
1/2 cup of the reserved morel soaking liquid and the cream. Bring to
a boil, stirring frequently, until the liquid is reduced by about a
Prepare the pasta according to package instructions.
Add the chive leaves, the thyme, and the asparagus to the sauce.
Cook until heated through. Season to taste with the salt.
pasta with the sauce, sprinkle with the pine nuts, and use the chive
blossoms for a garnish. Serve with Parmesano.