Fettuccine With Asparagus And Morels
Delight in the fresh flavors of spring with this vibrant and flavorful asparagus and morel mushroom fettuccine recipe. Tender asparagus, earthy morel mushrooms, and sweet white onions come together in a light yet satisfying dish that is perfect for showcasing seasonal produce. Tossed with al dente fettuccine, toasted pine nuts, and a sprinkle of Parmigiano-Reggiano cheese, this dish is a celebration of simple, fresh ingredients that come together to create a delicious harmony of flavors. Brightened with a hint of lemon juice and fragrant thyme, this pasta dish is sure to become a go-to recipe for springtime gatherings or weeknight dinners.
— Constant Cookbook
Ingredients
- 2 lb. asparagus
- 1/3 cup extra-virgin olive oil, plus more for
- drizzling
- 1 large, sweet white onion, such as Vidalia, diced
- 3 garlic cloves, minced
- 1/2 lb. fresh morel mushrooms, quartered
- Salt and freshly ground pepper, to taste
- 1/2 cup chicken or vegetable stock
- Leaves from 5 large fresh thyme sprigs, coarsely
- chopped
- Juice of 1 lemon
- 1 lb. fresh fettuccine
- 1/2 cup pine nuts, lightly toasted
- Handful of fresh flat-leaf parsley leaves, coarsely
- chopped
- 1 cup grated Parmigiano-Reggiano cheese
Instructions
- Trim off the tough stem ends from the asparagus spears. Using a vegetable peeler or an asparagus peeler, and starting about 2 inches below the tip, peel off the outer skin from each spear. Cut on the diagonal into 1/2-inch pieces.
- Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 1 minute. Using a large skimmer, transfer the asparagus to a colander, reserving the cooking water. Run cold water over the asparagus to preserve its bright green color and to stop the cooking. Drain the asparagus and set aside.
- In a large fry pan over medium heat, warm the 1/3 cup olive oil. Add the onion and sauté until soft and just starting to turn golden, about 5 minutes. Add the garlic, morels and asparagus, season with salt and pepper and sauté for 2 minutes. Add the stock and simmer until the vegetables are tender, 4 to 5 minutes. Add the thyme and lemon juice and mix well.
- Meanwhile, return the reserved asparagus-cooking water to a boil over high heat. Add the pasta and cook until al dente (tender but firm to the bite), about 3 minutes. Drain well and add to the fry pan. Add the pine nuts and parsley and toss briefly to blend all the ingredients. Taste and adjust the seasonings, and add a drizzle of olive oil.
- Transfer the pasta to a warmed large, shallow bowl and sprinkle about 3 Tbs. of the cheese over the top. Pass the remaining cheese at the table. Serve immediately.
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