Sunday, May 1, 2011

it's wild!

as of last week, i had my very first Morrel. it was so darn delish! my boss sauteed it with butter, salt, and pepper...yum!

today, i was lucky enough to have been given Morrels and wild asperagus too! so after a long day, i decided to destress with a simple recipe.

  • 1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces

  • 8 oz of veggie broth

  • 1/2 pound sliced Morrels

  • 8 ounces linguini

  • 1 tablespoon olive oil  

  • 1/4 tsp of garlic salt/powder

  • 1/2 cup freshly grated Parmesan

  • cook pasta. heat the olive oil in a nonstick skillet. saute asparagus in the pan over medium heat for about 3 minutes. add sea salt and ground pepper to taste. add veggie broth and mushroom slices; cook 3 minutes more. since i used 8 oz of broth, the sauce will be super runny, so you could reduce it some more or use as is...i used it as is cause i like a lot of sauce.
    toss the drained pasta with asparagus mixture; sprinkle with Parmesan and voila!

    Linguini with Morrels and asparagus and freshly grated Parmesan

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