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Title: Angel Hair Pasta With Morels And Asparagus+ +++
Yield: 4 Servings

Ingredients

      1 lb fresh angel hair pasta
      2 tb ev olive oil
    1/2 c  green onions (white portion
      1    only) -- sliced
      2 c  fresh asparagus, diagonally
      1    cut -- in 2 pieces
  1 1/2 qt fresh morel mushrooms,
      1    halved and -- cleaned
      6 tb cold butter, cut in pieces
      2 tb fresh chives -- finely
      1    chopped
    1/2 ts freshly ground black pepper
      1    kosher salt -- to taste

Instructions

Ingredients that are in season together have a natural afninity for
each other.

In Dutch oven or large saucepan, cook pasta to desired doneness as
directed on package. Drain; place in large serving bowl. Keep warm.
Meanwhile, heat large skillet over medium-high heat. Add olive oil
and onions; saute for 30 seconds. Add asparagus; saute for 1 minute.
Stir in morels; cook and stir for 1 to 2 minutes or just until
softened. Drain asparagus-mushroom mixture, reserving pan juices. Add
asparagus-mushroom mixture to bowl with pasta. Return juices to
skillet; cook, uncovered, over medium-high heat until reduced by 3/4.
Add butter, stirring constantly, until melted. Remove from heat; stir
into pasta mixture with chives, pepper and salt. Garnish with
additional chives, if desired.

Serve immediately on warm plates.

Posted by Mary Riemerman

Recipe By : A channel 5 leaflet

From: Mary Riemerman Date: 18 Apr 97 National
Cooking Echo Ž

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