Angel Hair Pasta with Morels and Asparagus

This was a delicious seasonal meal that was very satisfying and everyone enjoyed - it was a lot of fun to cook too! I did NOT find the morels myself.

What to eat in spring?
Morels and asparagus
Followed by some pie.

• 1 lb fresh angel hair pasta
• 2 Tbsp extra virgin olive oil
• ½ cup chopped shallots
• 2 cups diagonally sliced fresh asparagus ( 2-inch pieces)
• 1 ½ quarts fresh morel mushrooms, halved and cleaned
• 6 Tbsp cold butter, cut into pieces
• 2 Tbsp finely chopped fresh chives
• ½ tsp black pepper
• kosher salt to taste

1. Cook pasta according to package directions. Drain and place in a large serving bowl and keep warm.
2. In a large skillet on medium high heat, add olive oil and shallots; sauté for 30 seconds. Add asparagus and sauté for 1 minute. Stir in morels and cook 1-2 minutes or until softened.
3. Drain asparagus-mushroom mixture, reserving juices.
4. Add the mixture to the pasta and return the juices to the skillet. Cook to reduce by ¾. Add butter, stirring constantly, until melted.
5. Remove from heat; stir into pasta mixture with the chives, pepper and salt.
6. Garnish with chives and serve.

I used a tad less butter and added just a wee bit of white wine. I also sprinkled parmesan cheese on top with the chive garnish. Don’t look at how much I used. You’d prefer less. I’m addicted.

Recipe found at culinarycafe.com.