Pasta with Morels and Asparagus with Carrot Butter

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.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Pasta with Morels and Asparagus with Carrot Butter