Fresh Morels with Apples and Butter Noodles

• 6 tablespoons butter
• 1 pound fresh morels, sliced if large
• 1/2 cup minced shallots
• 3 granny smith apples, cored and julienned with skin attached
• 1 chipolte pepper, dry, minced
• 1 tablespoon flour
• 1/4 cup calvados
• 1/2 cup vegetable stock
• 1/2 pound fresh pencil asparagus tips
• 1/2 pound cooked Lancaster butter noodles
• 1 teaspoon cracked black pepper corns
• Salt to taste
• 1/2 cup watercress or baby mustard greens

1. In a hot pan clarify butter, add mushrooms and saute 2 minutes.
2. Add shallots saute for 2 minutes.
3. Add apples, chipotle and flour, saute 2 minutes.
4. Add calvados and flambe.
5. Add stock and bring to a boil.
6. Add asparagus, stir, add pasta, cook 3 minutes.
7. Add black peppercorns, and salt, toss.
8. Serve garnished with greens.

butter, morels, shallots, apples, pepper, flour, calvados, vegetable stock, butter noodles, cracked black pepper, salt

Taken from www.foodnetwork.com/recipes/fresh-morels-with-apples-and-butter-noodles.html (may not work)