Linguine With Asparagus, Morels And Fava Beans

• 1/2 ounce dried morel mushrooms, or 1/4 pound fresh morels, cleaned and sliced
• Salt
• 3/4 pound asparagus, ends trimmed, cut on the diagonal in 1 inch pieces
• 1 pound linguine
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1 garlic clove, minced
• 1/2 cup chicken stock
• 1 cup heavy cream
• 1 cup blanched and shelled fava beans
• Freshly ground black pepper
• Grated Parmigiano-Reggiano cheese for serving

1. If using dried morels, place in a small bowl and cover with boiling water. Let sit 20 minutes. Drain and gently squeeze out any extra liquid. Cut in half lengthwise and set aside.
2. Bring a large pot of salted water to a boil. Add asparagus and blanch until crisp-tender and bright green, without overcooking, 1 minute. Remove with a slotted spoon and refresh under cold water. Set aside on kitchen towels and blot dry.
3. Add linguine to same pot and cook until al dente according to package instructions; drain.
4. Heat oil and melt butter in a deep skillet over medium heat. Add garlic, morels and 1 teaspoon salt. Saute until garlic is fragrant and morels are tender, 2 minutes. Add chicken stock and cream. Simmer until thickened and reduced by about half, 5-7 minutes. Stir in asparagus pieces and fava beans and heat through. Add pasta to the skillet and toss to combine. Season with freshly ground black pepper. Serve with a generous sprinkling of grated cheese.

morel mushrooms, salt, linguine, extravirgin olive oil, butter, garlic, chicken stock, heavy cream, blanched, freshly ground black pepper, serving

Taken from food52.com/recipes/11032-linguine-with-asparagus-morels-and-fava-beans (may not work)