Linguine with Asparagus, Morels & Cream

 

If you can't find fresh morels, use dried. Chanterelles also taste great in this dish.

What you will need

3 oz. fresh morel mushrooms, wiped clean, or 1 oz. dried morels, reconstituted in 2 cups of hot water, drained (strain and reserve the liquid), and patted dry

4 Tbs. unsalted butter

1 small shallot, finely chopped (about 1 Tbs.)

1 lb. asparagus, trimmed and cut on the diagonal into 1-1/2-inch slices

1-1/4 cups heavy cream

2 tsp. fresh thyme leaves

Kosher salt and freshly ground black pepper

6 oz. linguine or fettuccine

3 Tbs. freshly grated Parmigiano-Reggiano

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