Angel Hair Pasta With Morels And Asparagus

By á-170456

Ingredients

• 1 pound fresh angel hair pasta
• 2 tablespoons extra-virgin olive oil
• 1/2 cup sliced green onions (white portion only)
• 2 cups diagonally-sliced fresh asparagus, (2" pieces)
• 1 1/2 quarts fresh morel mushrooms halved, cleaned
• 6 tablespoons cold butter cut into pieces
• 2 tablespoons finely-chopped fresh chives
• 1/2 teaspoon freshly-ground black pepper
• Kosher salt to taste

Details

Servings 4

Preparation

Step 1

In dutch oven or large saucepan, cook pasta to desired doneness as directed on package. Drain; place in large serving bowl and keep warm.

In a large skillet on medium-high heat add olive oil and onions; saute for 30 seconds. Add asparagus and saute for 1 minute. Stir in morels and cook 1 to 2 minutes or until softened. Drain asparagus-mushroom mixture reserving juices.

Add the mixture to the pasta and return juices to skillet. Cook to reduce by 3/4. Add butter, stirring constantly, until melted. Remove from heat; stir into pasta mixture with chives, pepper and salt. Garnish with chives if desired and serve.

This recipe yields 4 servings.