Slender asparagus and wild morels are two regal foods of spring. They blend splendidly with fresh pasta and Organic Valley blue cheese in this easy, elegant dish.
1. Bring a large pot of salted water to boil. Cut the mushrooms in half or quarter them if they are very large.
2. Melt the butter in one or two large skillets over a fairly high flame. Add the mushrooms and saute them, stirring often, until tender, 5-7 minutes. Add the garlic a minute two before the mushrooms are done. Keep warm
3. When water comes to a boil, add the fettuccine, give it a stir and boil it until it’s half done, about 2-3 minutes. Add asparagus and continue to boil until pasta is tender and asparagus is mostly tender, about 3 more minutes.
4. Drain pasta and asparagus and toss in a big bowl with sautéed morels, blue cheese and cream. Add lots of freshly ground pepper and serve immediately.
Copyright by Terese Allen