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Morel and Asparagus Spaghetti

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Ingredients

  • 1/2 oz. dried morel mushrooms (about 5 mushrooms)
  • 1 lb. spaghetti
  • 1/4 cup olive oil, plus more for drizzling
  • 3 tbsp. unsalted butter
  • 6 garlic cloves, thinly sliced
  • 3 medium shallots, finely chopped
  • 1 bunch asparagus (1 pound), ends trimmed and cut into 1-inch pieces
  • 3/4 cup vegetable stock
  • 1/2 cup heavy cream
  • Juice and zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup grated parmesan cheese, plus more for serving

Details

Preparation

Step 1

1. Place morels and 8 cups boiling water in a bowl, set aside until morels are tender, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and slice in half lengthwise.

2. Pour soaking liquid into a large stockpot, discarding any dirt or sediment at the bottom. Add additional water sufficient to cook pasta, bring to a boil. Season water with salt, add spaghetti; cook, stirring, until al dente, about 13 minutes.

3. Meanwhile, heat oil and butter in a 12 inch skillet over medium-high heat. Add garlic and shallots; cook, stirring occasionally, until golden, about 4 minutes. Add reserved morels, plus asparagus and stock, bring to a boil. Cook, covered, until asparagus is tender, about 3 minutes. Uncover, add cream, cook until slightly reduced, about 3 minutes.

4. Remove from heat and add pasta, juice, zest, salt, pepper, and cheese. Toss until evenly combined. Drizzle with more olive oil and sprinkle with more cheese, if you like.

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