Pasta and risotto — dried morels
Noodles in asparagus and morel sauce
Fresh pasta coated in a creamy sauce with green asparagus and dried morels. The whole dish, enriched with mascarpone, makes a tasty, colourful seasonal meal.
- Serves
- 4 servings
- Preparation
- 15 min
- Cooking
- 20 min
Ingredients
Method
Put the morels in a bowl, cover them with cold water and leave them to rehydrate for a quarter of an hour. Rinse them well, then drain. Peel and finely chop the onion. Peel the lower third of the asparagus, halve the tips lengthways and cut the stalks into diagonal slices about five millimetres thick.
Cook the pasta in a large pan of boiling salted water until al dente. Before draining, reserve 3 dl of the cooking water.
Heat the oil in a non-stick frying pan. Sauté the asparagus for four minutes, stirring, season with salt and pepper, then remove it.
Lower the heat and fry the morels with the onion in the same pan. Pour in the cream and the reserved cooking water, then leave to simmer for about ten minutes.
Stir in the mascarpone and mix thoroughly. Chop the parsley, add it to the drained pasta along with the asparagus, then heat everything through once more before serving.