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Pasta with Morels and Asparagus with Carrot Butter Recipe | |
Vegetable | |
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Ingredients:
1 oz. Dried Morels 1 12 oz. can carrot juice 1 small shallot, finely chopped 1 tsp. fresh tarragon, finely chopped, or 1/4 tsp. dried 1/8 tsp. ground allspice 1/2 cup butter, cut into 8 pieces 1 tsp. white wine vinegar 8 oz. asparagus 1-2 Tbsp. extra virgin olive oil 8 oz. morels, sliced length wise 8 oz. penne or gemelli, cooked
Directions:
For carrot butter, in a food processor or blender process dried morels until they're a fine powder. In a medium saucepan heat juice, shallots, tarragon, allspice, and ground morels to boiling. Reduce heat; simmer rapidly, uncovered, until mixture is reduced to 3/4 cup. Whisk in butter, a tablespoon at a time; remove from heat. Whisk in vinegar; season to taste with salt and pepper. For pasta, first cut asparagus into 3-inch lengths. In a medium skillet sauti asparagus in oil until just softened, 2 to 3 minutes. Add morels; sauti until tender, 5 minutes. Toss pasta with carrot butter; spoon onto serving plates. Top each with morels and asparagus; toss slightly. Makes 4 servings.
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