Taglierini with Morels, Asparagus, and Nasturtiums

Taglierini with Morels, Asparagus, and Nasturtiums
Taglierini with Morels, Asparagus, and Nasturtiums requires about 5 hours from start to finish. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 224 calories, 2g of protein, and 21g of fat. A mixture of asparagus stalks, morels, nontoxic and nasturtiums, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

1
Prepare fresh pasta if using.
Ingredients you will need
Fresh PastaFresh Pasta
2
Soak dried morels in 1 cup warm water 20 minutes. Agitate morels to dislodge grit, then remove from water, squeezing liquid from mushrooms back into bowl. Reserve liquid. When grit has settled, carefully pour mushroom liquid into a small bowl, leaving sediment behind (if necessary, strain liquid through a dampened coffee filter or cheesecloth).
Ingredients you will need
MushroomsMushrooms
CoffeeCoffee
Morel MushroomsMorel Mushrooms
WaterWater
Equipment you will use
CheeseclothCheesecloth
BowlBowl
3
Remove any tough stems from morels.
Ingredients you will need
Morel MushroomsMorel Mushrooms
4
Trim and discard tough ends from asparagus.
Ingredients you will need
AsparagusAsparagus
5
Cut off top 2 inches of tips and halve tips lengthwise.
6
Cut remaining asparagus into long diagonal slices about 1/4 inch thick.
Ingredients you will need
AsparagusAsparagus
7
Simmer wine, lemon juice, and shallots in a large heavy skillet until liquid is reduced to about 2 tablespoons.
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Lemon JuiceLemon Juice
ShallotShallot
WineWine
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Frying PanFrying Pan
8
Add cream and simmer 1 minute.
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CreamCream
9
Add morels, mushroom soaking liquid, and broth, then simmer 5 minutes.
Ingredients you will need
MushroomsMushrooms
Morel MushroomsMorel Mushrooms
BrothBroth
10
Add butter all at once and cook sauce over moderately low heat, whisking constantly, just until creamy and butter is incorporated. (Do not let sauce get so hot that butter separates and sauce loses creamy consistency.)
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ButterButter
SauceSauce
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WhiskWhisk
11
Remove skillet from heat and season sauce with salt and pepper. Keep warm, covered.
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Salt And PepperSalt And Pepper
SauceSauce
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Frying PanFrying Pan
12
If using fresh taglierini, shake off excess flour. Cook fresh taglierini with asparagus in a 6-quart pot of boiling salted water until pasta is al dente, about 1 minute. (For dried pasta, follow package instructions and add asparagus during last minute of cooking.) Reserve 1/2 cup cooking water and drain pasta and asparagus in a colander.
Ingredients you will need
AsparagusAsparagus
All Purpose FlourAll Purpose Flour
PastaPasta
ShakeShake
WaterWater
Equipment you will use
ColanderColander
PotPot
13
Toss pasta and asparagus in a large bowl with ‚ cup sauce (without morels), one third of nasturtiums, and enough reserved pasta water to keep moist. Stir remaining nasturtiums into sauce.
Ingredients you will need
WaterWater
AsparagusAsparagus
Morel MushroomsMorel Mushrooms
PastaPasta
SauceSauce
Equipment you will use
BowlBowl
14
To serve, wind each portion of taglierini around a carving fork and transfer to center of a soup plate. Surround with asparagus, morels, and sauce.
Ingredients you will need
AsparagusAsparagus
Morel MushroomsMorel Mushrooms
SoupSoup
Equipment you will use
Carving ForkCarving Fork
1
For a simpler presentation, just toss pasta and asparagus mixture with sauce and nasturtiums, adding some of pasta water if necessary.
Ingredients you will need
WaterWater
AsparagusAsparagus
PastaPasta
SauceSauce
DifficultyExpert
Ready In5 hrs
Servings8
Health Score1
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