Linguine with Asparagus, Morels & Cream

Linguine with Asparagus, Morels & Cream
Photo by Maura McEvoy


  • Kosher salt and freshly ground black pepper
  • 3 oz. fresh morel mushrooms, wiped clean, or 1 oz. dried morels, reconstituted in 2 cups of hot water, drained (strain and reserve the liquid), and patted dry
  • 1-¼ cups heavy cream
  • 1 lb. asparagus, trimmed and cut on the diagonal into 1-½-inch slices
  • 2 tsp. fresh thyme leaves
  • 3 Tbs. freshly grated Parmigiano-Reggiano
  • 6 oz. linguine or fettuccine
  • + 2 more ingredients
    • 1 small shallot, finely chopped (about 1 Tbs.)
    • 4 Tbs. unsalted butter

If the morels are large, cut them in half lengthwise. Melt the butter in a large skillet over medium heat. Add the shallot and cook for about 1 minute. Add the morels and cook, stirring occasionally, until just tender, about 10 minutes. (If using dried morels, boil the strained soaking liquid unt...

View full recipe at Fine Cooking


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