I love going to the farmer's market and letting a menu fall into place while I'm there, but that's not really possible during the winter. This recipe is the first thing I've just thrown together with farmer's market finds and stuff we have on hand.
Morels and Asparagus with Pasta
inspired by this recipe
Heat a large skillet over medium-high heat. Add the oil and the butter. Saute the green garlic and morels until the mushrooms have released their liquid and it's mostly cooked off (about 5-10 min).
- 1 Tbsp vegetable oil
- 2 Tbsp butter
- 1 bunch green garlic, white parts only, sliced
- 1/2 lb fresh morels, cleaned and sliced
- 1/2 water + 3/4 tsp "better-than-bouillon" (or 1/2 C broth)
- 1/4 C 2% milk
- 3/4 tsp Wondra (or flour)
- 1 Tbsp fresh tarragon, chopped
- salt & pepper to taste
Add asparagus and water or broth to the pan (if using bouillon, add it now, too). Simmer, covered, for 4 minutes or so (asparagus should be crisp-tender). Meanwhile, mix the Wondra or flour into the milk.
Add milk mixture and tarragon and continue cooking, uncovered, until the sauce has thickened (2-4 minutes more). Season to taste and serve over pasta.serves 2 if you want lots of veggies with your pasta