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Morels & Asparagus Spaghetti

Morels are something that you don’t find in my country but lucky me having good friends who would bring over some when visiting the island. Morels, a highly prized mushroom, have a honeycomb appearance and you get to find them during a very short season of spring. They have a unique flavor which is both nutty and meaty and there is no substitute for butter to bring out its subtle but treasured character. The match with asparagus is sort of unbeatable!

Such a magical and exquisite springtime pasta dish to be enjoyed with loved ones.

Morels & Asparagus Spaghetti

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Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!

Here you can find more of my Pasta recipes.

You can print the recipe!
Morels & Asparagus Spaghetti
Course Main Dish
Cuisine Mediterranean
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
5 People
Ingredients
Course Main Dish
Cuisine Mediterranean
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
5 People
Ingredients
Instructions
  1. In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the asparagus and cook for 2-3 minutes just to soften a bit. As you want them to remain crisp, used a slotted spoon and remove the asparagus into a bowl filled with water and ice cubes. Leave for few minutes and then remove to a strained to drain. Cut lengthwise and then into 4 cm length pieces and keep aside.
  2. In the same pot that the asparagus were cooked bring water back to a boil on high heat. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ½ cup of cooking water.
  3. In the meantime, in a large and deep sauté pan over low-medium heat add 2 tablespoons of the butter and the smashed garlic, let melt and add the morel mushrooms. Sauté for about 6 minutes until a bit soft. Bring to the pan the asparagus and sauté for 1 more minute. Increase the heat to high and pour the broth to deglaze. Season with the salt and pepper and add the remaining 2 tablespoons of butter and the thyme to create a creamy sauce.
  4. Reduce the heat to low and give it a stir. In the meantime, strain the pasta and add to the pan with the morel mushrooms and the asparagus. Toss for the pasta to absorb as much as possible of the sauce for about 1 minute. If too thick add some of the reserved pasta water.
  5. Serve in a deep dish and sprinkle with the Parmigiano Reggiano cheese.
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