Fresh pasta with morel sauce and roasted asparagus
January 11, 2016
Maybe because they grow both at the same time of the year, morels and asparagus go surprisingly well together! This combination is a must try. The morel sauce can be served in a variety of dish. The powerful taste of the morel powder will never stop to surprise you.
Serves 4 persons
• 34g of dried morel • Fresh Pastas (for 4 people) • 1 bundle of fresh asparagus • 1 ½ cup of Chicken Stock • 1 Small Onion • ½ cup of Sherry wine (any kind of red cocking wine) • 1 cup of 18% cream • olive oil • Salt & Pepper
Step 1: Preparing the asparagus
In an oven plate, cut the asparagus in two.
Sprinkle some salt & pepper, a big chopped garlic clove, and finally some olive oil.
Cook to your taste for about 20-30 minutes at 350 F.
The asparagus should look slightly grilled after the cooking.
Step 2: Revive the dried morel
Soak your morelsfor about 10 minutes in ½ cup of Sherry wine + 1 ½ cups of chicken stock.
Once fully rehydrated, strain the morels and reserve the rehydration juice.
Chop the onion finely.
Step 3: Cooking the sauce
In a warm pan with a bit of oil, add the onion and the morel previously strained.
Cook until golden-brown.
Add the juice from the strained morels.
Let it reduce at medium heat until the juice is almost all evaporated (this process can vary in time).
Add the cream, and let it reduce at medium heat until creamy.
Step 4: Cook the fresh pasta and serve!
Fresh pastas take only few minutes to be ready, so cook them just before serving your plate.
Serve the morel sauce over the fresh pastas. Then decorate the plate to your convenience with the grilled asparagus.