Asparagus & Morel Linguine with White Wine Mornay Sauce
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Description
A little bit spring, a little bit locavore, a lot yummy!
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Serves
3-4
- 1.5 lb. asparagus, trimmed, cut into 1-2" diagonals
- 3/4 lb fresh morels (2 oz. dried, soaked in warm water, squeezed of water), cut crosswise into 1/4" rings
- 6 spring onions, white part minced, greens sliced in thin diagonals
- 8 oz. linguine
- 5 T. butter
- 3 T. flour
- 1 bay leaf
- 1 C. dry white wine
- 1 t. salt
- 1/8 t. white pepper
- 1 C. half-and-half
- 4 oz. fresh goat cheese
- 1 oz. grated sharp cheddar
- 1 oz. grated Parmesan
Methods/steps
- Cook the linguine in well-salted water until al-dente.
- Melt 3 T. butter over medium-high heat in a medium saucepan. Add the flour and bay leaf, stirring constantly for 1 minute or until lightly frothy. Whisk in the half-and-half and continue to whisk until the sauce simmers. Add 3/4 C. wine, 1/2 t. salt and the pepper and cook until the sauce thickens and simmers. Reduce heat to medium-low and stir in the cheeses. Continue to stir until cheeses are melted.
- In a very large skillet, melt the remaining 2 T. butter over medium heat. Add the morels and saute for 5 minutes. Add the minced white portion of the green onions and saute for 1 minute. Add the asparagus, the remaining 1/4 C. wine, and 1/2 t. salt. Braise covered for another 5 minutes or until asparagus is just tender.
- Drain the pasta thoroughly and add to the mushroom/asparagus skillet. Remove the bay leave and add the sauce. Add the green part of the green onions. Toss everything together and serve immediately.
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