Spaghetti with Morel Mushrooms and Asparagus

Spaghetti with Morel Mushrooms and Asparagus
Wild mushroom and asparagus pasta with pine-nuts and herbs...truly a fruits-of-the-earth dish.

12 oz spaghetti
2 oz dried morels, reconstituted
1 1/2 pounds asparagus, trimmed and rinsed and cut into one-inch pieces
4 Tbsp pinenuts
6 Tbsp butter
4 Tbsp finely chopped shallots
2 cups whipping cream
4 Tbsp fresh chives, cut into one inch strips
1/2 teaspoon dried thyme
sea salt to taste
chive blossoms to garnish
Parmesan cheese


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 aside.


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.


Melt the 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 third.


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.


Top the pasta with the sauce, sprinkle with the pine nuts, and use the chive blossoms for a garnish. Serve with Parmesano.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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