Spring Pasta with Morel Mushrooms & Asparagus
When I find fresh locally foraged morels at the farmers market, I am powerless to resist. Wild mushrooms are a bit of an obsession with me to be sure.
Combined with tender local asparagus and a few fresh herbs from the garden, these morels would become a gourmet pasta primavera a la Nova Scotia.
It couldn't be easier to prepare, you can have this on the table in less than 30 minutes and enjoy a satisfying meal full of local goodness.
Spring Morel Pasta with Asparagus
- 500 grams fresh asparagus - cut into pieces about 2 inches long
- 500 grams dried spaghetti noodles
- 2 tablespoons butter
- 2 small shallots - finely minced (about 1/4 cup)
- 1 small clove of garlic- finely minced
- 1 1/2 cups fresh morel mushrooms- sliced in half lengthwise
- 1 1/2 cups dry white wine
- 1/4 cup finely grated Parmesan cheese
- 2 tablespoons fresh chives- finely chopped
- 2 tablespoons fresh sage
Bring a large pot of salted water to a boil and add the asparagus. Cook for 2-3 minutes until just barely tender. Use a slotted spoon to remove the asparagus from the pot and set aside.
Add the pasta to the boiling water and cook for 8-9 minutes, until just al dente.
While the pasta cooks, prepare the sauce. In a large skillet, over medium heat, melt the butter. Add the shallots and garlic and saute until fragrant, only a minute or so.
Next, increase the heat to medium-high and add the morels and continue to cook for another 4-5 minutes.
Finally, add the wine and Parmesan, increase the heat to high and continue to cook until the wine reduces a bit, only another 2-3 minutes.
Drain the pasta and add it with the asparagus to skillet and stir to combine.
Just before serving, stir in the fresh herbs.
Cooking a simple meal with treasures from my local farmers market is my favourite kind of Saturday night, quite the party animal, I know.
