Simple Morel Asparagus Capellini

  1. Begin by preparing your morels. Cut off the bottom most part that has dirt on it if applicable. They may have dirt in their pores also which you can rinse out.nnWash your morels.nnSubmerge them in a bowl of lukewarm water and swish them around gently. Small rocks and dirt will come out and fall to the bottom of the bowl. Once clean, take them out and shake the excess water off without damaging the morels. Set them in a strainer or on a towel and let them air-out a while.
  2. Cut your asparagus.nnWhile your morels air-out, rinse and chop your asparagus into 2-inch pieces. Put them in a strainer and rinse. Then set them aside.
  3. Mince 4 garlic cloves and set aside.
  4. Cut morels cross-wise to make small "donut-like" pieces.
  5. Heat a pan on medium heat, and add olive oil and salt. Add cut morels. Cook until barely starting to brown.
  6. Boil a pot of water with some olive oil and salt to taste in it for your capellini.
  7. Add asparagus to pan, and cook a few more minutes until morels are starting to show just a touch of brown spots. Stir frequently so nothing sticks to the pan, but don't trash the morels in the process.
  8. Add minced garlic and rosemary and cook until about three quarters of the morels have a crispy-looking, golden-brown color. Your garlic should have some of that same color too, but nothing should be black or you've cooked them too much. Turn off stove and remove from heat. Push everything out to the edge so it doesn't cook much more, but still stays warm/hot.
  9. Add capellini to boiling water and cook until ready. Strain, and add butter.
  10. Put capellini in a bowl and pour morel mixture over top. Serve.

salt, mushrooms, asparagus, garlic, olive oil, butter, fresh rosemary, pasta capellini

Taken from www.yummly.com/recipe/Simple-Morel-Asparagus-Capellini-1544000 (may not work)

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