Pasta with Asparagus & Morels
My husband and I love this quick dinner in spring. You can substitute another kind of mushroom for the morels -it’s still really good! Quantities in this type of recipe are flexible— a little more or less of any ingredient is just fine –adjust to your taste and use what you have on hand.
½ lb. any penne or rotini type pasta, cooked al dente– I broke some leftover dry lasagna noodles into about ¾” pieces recently for this recipe with great results!
(save ½ c. or so of the pasta water when you drain it)
2 Tbsp. olive oil
1-2 Tbsp. minced ramps OR use 1 small clove minced garlic & 1-2 Tbsp. minced green onion
⅛ - ¼ lb. quartered morels
1 lb. asparagus, cut into 1”-1½” pieces
¼ c. chicken or vegetable stock
¼ - ½ tsp. of dried thyme, basil, Herbs de Provence, or other herb of your choice
1-2 Tbsp. lemon juice to your taste
¼ - ½ c. shredded parmesan
Salt and pepper
Minced fresh parsley, optional
Toasted pine nuts, sliced almonds, or walnuts, optional
Sauté the ramps in a large sauté pan for a minute or two to soften. Add the mushrooms, and continue cooking for about two more minutes, then finally add the asparagus- sauté until crisp-tender, about two-three minutes longer.
Add the stock, low simmer briefly, and cook liquid down to at least half. Add the cooked pasta, combine well, and stir in herbs, a few splashes of lemon juice, the parmesan (start with 1/4 c. and add as you wish) and season to taste with salt and pepper.
Add a little of the saved pasta water if you need it to achieve the consistency that you want. Toss with parsley and nuts, if using, and serve right away.
Recipe created or adapted by Liz Talley, Urban Graze
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