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| Linguine with Asparagus Morels & Cream |
| If you can't find fresh morels, use dried. Chanterelles also taste great in this dish. |
| 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 |
| 1 small shallot, finely chopped (about 1 Tbs.) |
| 1 lb. asparagus, trimmed and cut on the diagonal into 11/2-inch slices |
| 2 tsp. fresh thyme leaves |
| Salt and freshly ground black pepper to taste |
| 6 oz. linguine or fettuccine |
| 3 Tbs. freshly grated Parmigiano-Reggiano |
| If the morels are large, cut them in half lengthwise. Melt the butter in a large skillet over medium |
| heat. Add the shallot and cook for about 1 min. Add the morels and cook, stirring occasionally, |
| until just tender, about 10 min. (If using dried morels, boil the strained soaking liquid until reduced |
| to 1/4 cup. Strain the liquid through a coffee filter and add it with the asparagus and cream for even |
| more flavor.) Add the asparagus, cream, and thyme and simmer until the asparagus is just tender |
| and the sauce is slightly thickened, about 5 min. Season generously with salt and pepper. |
| Meanwhile, cook the pasta until al dente, drain it, and toss it with the asparagus and morels. Add |
| the cheese and toss to coat the pasta. Serve immediately in warm bowls. |
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