Pasta and risotto — dried morels
Penne with asparagus and morels
Penne are coated in a creamy sauce with rehydrated morels and green asparagus. A touch of saffron or turmeric gives a lovely golden colour.
- Serves
- 4 servings
- Preparation
- 40 min
- Cooking
- 15 min
Ingredients
Method
One hour before cooking, soak the dried morels in a mixture of milk and water.
Peel the green asparagus, cut them into four pieces and cook them in boiling water for 15 minutes.
Cook the penne in a large pan of salted water for about ten minutes, then drain.
Fry the finely sliced shallots in a saucepan. Add the drained and rinsed morels, the asparagus, the cream and the saffron or turmeric, then season.
Add the pasta to the sauce, mix gently and serve immediately.