Ever since we had them at Marlow and Sons last Thursday, I’ve been craving morels. I haven’t been able to find any local ones, though I was able to get some Oregon morels at Whole Foods over the weekend.
We’re still getting beautiful local asparagus, so I decided to pair it with the morels in a rich cream sauce. We had some spinach ravioli in the fridge which I cooked up and tossed with the sauce, but I think the sauce would work just as well with any other fresh pasta.
Asparagus and Morel Cream Sauce
2-3 tablespoons butter
1 large shallot, diced
1/2 cup white wine
1/4 lb. fresh morels
1 cup heavy cream
1-2 tablespoons fresh thyme leaves
12 asparagus spears, trimmed and cut into about 1 inch pieces
1/2 cup crème fraiche
Kosher salt and freshly ground black pepper
Melt the butter in a large sauté pan and add the diced shallot. Season with salt and pepper and allow the shallot to cook until softened. Add the wine and allow it to reduce by half. Add the morels, cream and thyme, season with salt and pepper, and cook over medium heat for 10 minutes. Add the asparagus and cook for another five minutes, until the asparagus is bright green and tender but still a bit crisp. Stir in the crème fraiche until incorporated, adjust the seasoning again if necessary, and add hot cooked pasta. Toss gently and serve, grating a bit of cheese over the top if you like.