Spring Pasta With Morels

• 1 tablespoon butter
• 1/4 cup minced shallots
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 6 ounces fresh morel mushrooms, cleaned and trimmed
• 3/4 cup unsalted chicken stock (such as Swanson)
• 12 cups water
• 12 ounces asparagus, trimmed
• 1 (12-ounce) package fresh fettuccine
• 1/4 cup half-and-half
• 1 teaspoon grated lemon rind
• 3 ounces 1/3-less-fat cream cheese, softened
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh tarragon leaves

1. Melt butter in a large skillet over medium-high heat. Add shallots, thyme, salt, and mushrooms; saute 4 minutes. Add stock. Bring to a boil; reduce heat, and simmer until liquid is reduced by half (about 2 minutes). Remove from heat.
2. Bring 12 cups water to a boil in a Dutch oven. Shave asparagus into thin strips using a vegetable peeler. Add pasta to pan; cook 2 minutes. Add asparagus; cook 2 minutes. Drain.
3. Return mushroom mixture to medium-high heat; add half-and-half and lemon rind. Add cream cheese and pepper, stirring with a whisk until smooth. Add mushroom mixture to pasta mixture in Dutch oven; toss to combine. Top with tarragon.
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butter, shallots, thyme, kosher salt, morel mushrooms, chicken, water, fresh fettuccine, lemon rind, cream cheese, freshly ground black pepper, tarragon

Taken from www.myrecipes.com/recipe/spring-pasta-morels (may not work)