Linguine with Asparagus and Morels
Fresh morel mushrooms are a springtime delicacy and they pair beautifully with Pinot Noir. The earthy perfume of the mushroom marries well with that of spring vegetables, especially asparagus. When buying morels, look for ones that have a fresh mushroom smell and feel heavy. Turn down any that are shriveled or, worse, mushy and waterlogged. To clean the many crevices, swish morels briefly in a bowl of water.
Source: Nysa Vineyard
Ingredients
- lbs asparagus
- extra-virgin olive oil, plus more for drizzling
- large, sweet white onion, diced
- garlic cloves, minced
- fresh morel mushrooms, quartered
- Salt and freshly ground pepper, to taste
- chicken or vegetable stock
- Leaves from 5 large fresh thyme sprigs, coarsely chopped
- Juice of 1 lemon
- fresh linguine
- pine nuts, lightly toasted
- Handful of fresh flat-leaf parsley leaves, coarsely chopped
- grated Parmigiano-Reggiano cheese