Author Notes
This has been a fantastic year for both morels and asparagus at our farmer's market, and a fantastic year for the tarragon in our garden. Hence this dish. It's pretty quick to make -- which is a good thing, given the current heat wave. —louisez
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Ingredients
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about 1/4 pounds
morels
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about 1/2 pounds
asparagus, tough bottoms removed, the rest sliced in two-inch pieces
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4
medium spring onions, sliced thinly (about 1/4 c.) (can substitute shallots)
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1 tablespoon
butter
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1 cup
cream (for those with dietary issues, can substitute half and half or even fat-free half and half)
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2 tablespoons
fresh tarragon (chopped or snipped with scissors -- easier to use scissors)
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salt and pepper to taste
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grated Parmegiano Reggiano to pass (optional)
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1/2 pound
pasta (any shape you prefer; I used fettucine)
Directions
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First, clean the morels:
Fill a large bowl with a quart of water mixed with 1 Tbs. salt. Cut the morels in half and add to water. Let soak 30 minutes. Drain well, rinse carefully, and
dry thoroughly. Cut into large pieces if morels are large (can leave in halves if small).
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Add asparagus to boiling water. Simmer till just barely tender (about 3-6 minutes, depending on thickness of asparagus). Drain and set aside.
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Melt butter in large skillet. Add spring onions. Saute till just tender over medium-low heat. Add morels and cook over medium-low heat till liquid is gone and mushrooms are cooked well. Add asparagus, cream, and tarragon. Cook till very slightly thickened (you want it to be a sauce for the pasta, so you don't want it too thick).
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While green onions are sauteeing, cook pasta -- but cook about 2 minutes less than instructions on package. Drain and set aside.
(Save some of pasta water to add to dish in case sauce has become too thick.)
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When cream has just begun to thicken, add pasta to skillet. Cook a few minutes, or till pasta is done. Season to taste with salt and pepper. Serve with cheese, if you wish.
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