Angel Hair Pasta with Morels and Asparagus

No ratings yet

Angel Hair Pasta with Morels and Asparagus

Angel Hair Pasta with Morels and Asparagus


  • 1 lb. fresh angel hair pasta
  • 2 Tbsp. extra virgin olive oil
  • 1/2 cup chopped shallots
  • 2 cups diagonally sliced fresh asparagus 2-inch pieces
  • 1 1/2 quarts fresh morel mushrooms halved and cleaned
  • 6 Tbsp. cold butter cut into pieces
  • 2 Tbsp. finely chopped fresh chives
  • 1/2 tsp. black pepper
  • kosher salt to taste


  • In dutch oven or large saucepan, cook pasta to desired doneness as directed on package. Drain; place in large serving bowl and keep warm. In a large skillet on medium high heat add olive oil and shallots; saute for 30 seconds. Add asparagus and saute for 1 minute. Stir in morels and cook 1-2 minutes or until softened. Drain asparagus-mushroom mixture reserving juices. Add the mixture to the pasta and return juices to skillet. Cook to reduce by 3/4. Add butter, stirring constantly, until melted. Remove from heat; stir into pasta mixture with chives, pepper and salt. Garnish with chives if desired and serve.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.