Morel and Asparagus Spaghetti

Morel and Asparagus Spaghetti
Morel and Asparagus Spaghetti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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