Pasta with Morels and Asparagus with Carrot Butter Recipe

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.