The bounty of spring is just around the corner
and after this grueling winter we are all looking forward to the freshness of
the season. It is always best to use the "in season" ingredients and
early spring give us two gems - asparagus and morel mushrooms. This simple pasta
recipe coupled with a nice crisp Semillon/chardonnay is a great way to free
us from the winter blues (or greys).
1 cup fresh morels - cleaned and quartered Begin water for pasta, when boiling cook fettuccine until
al dente, drain and return to pot in which they cooked.
Begin these steps when the pasta is added to the water, then everything is
finished at the same time.
Cook asparagus in a medium saucepan of boiling water until tender - about 4
minutes, drain and add to fettuccine.
Melt butter in large skillet then add olive oil. Add the morels and proscuitto
and stir until morels are "wilted" approximately 4-5 minutes.
Toss mushroom mixture into pasta and then toss with the freshly grated Parmesan
cheese and add pepper to taste.
Serve immediately with a garnish of fresh parsley, it's very pretty, a little
rich but oooh sooo goood!
1 lb. new asparagus - cut into 1" pieces
1/4 lb. Prosciutto, cut into small bits
(or get the pre-sliced package from the deli counter and cut it into strips)
3 Tbs unsalted butter
3 Tbs olive oil
freshly ground black pepper
1 cup freshly grated Parmesan cheese
1 lb. fettuccine