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Angel Hair Pasta With Morels And Asparagus


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  • 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


Servings 4


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.

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