Fresh Morel and Asparagus Pasta

Use your imagination when it comes to pasta dishes. Combine different vegetables and sauces to create new combinations. Morels are a rare and wonderful mushroom, but if you can’t find them you can substitute other types of mushrooms.

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 8 oz. fresh asparagus
  • 1⁄2 cup olive oil
  • 5 large fresh morel mushrooms, cleaned and thickly sliced
  • 2 cloves minced garlic
  • 1⁄2 tsp. sea salt
  • 8 oz. fettuccine
  • 1⁄2 tsp. freshly ground black pepper
  • 1⁄2 cup shaved Parmesan


  • Cut asparagus into 1-inch pieces. Set aside. Heat olive oil in a large, deep skillet. Sauté morels until soft and brown.
  • Add garlic to the mushrooms and sauté, stirring occasionally until the garlic is softened. Generously season with sea salt and freshly ground pepper.
  • Add asparagus to skillet mixture. Continue cooking until asparagus is crisp-tender. Set aside.
  • Prepare fettuccine according to package directions in salted water. Drain. Toss pasta with olive oil and mushroom mixture. Top with freshly ground pepper and shaved Parmesan. Serve immediately.