Taglierini with Morels, Asparagus, and Nasturtiums

Taglierini with Morels, Asparagus, and Nasturtiums
Photo by Maura McEvoy


  • 50 nontoxic and organic nasturtiums
  • 1 ounce small dried morels
  • 3 tablespoons fresh lemon juice
  • 12 tablespoons unsalted butter
  • ¾ pound fresh taglierini
  • ¼ cup shallots
  • ¾ pound thin asparagus stalks
  • + 3 more ingredients
    • 1/3 cup heavy cream
    • 1 cup chicken broth
    • 1 cup dry white wine

Prepare fresh pasta if using. Soak dried morels in 1 cup warm water 20 minutes. Agitate morels to dislodge grit, then remove from water, squeezing liquid from mushrooms back into bowl. Reserve liquid. When grit has settled, carefully pour mushroom liquid into a small bowl, leaving sediment behind...

View full recipe at Epicurious


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