Fettuccine with Morels and Asparagus
We looked for morels for ten years. Then one spring we found them!
Fettuccine with Morels and Asparagus
Small bunch of asparagus, cut into 1.5″ segments
1/4 – 1/2 pound morels, quartered and rinsed
1/2 stick butter
1 cup grated Parmesan cheese
8 oz. fettucine
Salt and freshly ground pepper
Boil two pots of water: one for pasta, one for asparagus.
While cooking the pasta, blanch the asparagus for 3 minutes, adding the tips for only the final 30 seconds. Drain and submerge in ice water to stop cooking. Drain and reserve.
Melt half the butter in a saucepan over low heat. Saute the morels in the butter, seasoning with salt and pepper to taste.
When the fettuccine is ready, drain; then add the asparagus and the other half of the butter to the morels and increase heat to medium. After a minute, add the fettuccine to the morels and asparagus. Toss with the Parmesan cheese and a liberal amount of black pepper and serve.
** Revisiting this recipe in 2023, I find it needless fussy, and would halve the butter, saute with half butter and half olive oil, and not bother with blanching the asparagus – just add it to the pan after the morels have softened and begun to regain their water. A cup of parmesan seems like a lot but let your conscience be your guide.