Taglierini With Morels Asparagus And Nasturtiums Recipes

TAGLIERINI WITH MORELS, ASPARAGUS, AND NASTURTIUMS

Steps:

• Prepare fresh pasta if using.
• 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). Remove any tough stems from morels.
• Trim and discard tough ends from asparagus. Cut off top 2 inches of tips and halve tips lengthwise. Cut remaining asparagus into long diagonal slices about 1/4 inch thick.
• Simmer wine, lemon juice, and shallots in a large heavy skillet until liquid is reduced to about 2 tablespoons. Add cream and simmer 1 minute. Add morels, mushroom soaking liquid, and broth, then simmer 5 minutes. 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.) Remove skillet from heat and season sauce with salt and pepper. Keep warm, covered.
• 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.
• 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.
• 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.

ASPARAGUS WITH MORELS AND TARRAGON

Steps:

• Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
• Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
• Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

CHARLIE PALMER'S ASPARAGUS WITH MOREL RAGOUT

Steps:

• Place the asparagus in the top half of the steamer over boiling water. Cover and steam for about 6 minutes or until asparagus is just tender but still bright green. Immediately remove and refresh under cold running water. Drain well, pat and dry. Set aside. Melt the butter in a large saute pan over medium heat. Add the leeks and saute for about 5 minutes or until the leeks are beginning to soften. Add the morels, chicken stock, wine, and salt and pepper to taste. Lower the heat and cook, stirring frequently, for about 26 minutes or until the leeks are almost melted and the liquid has reduced to a sauce-like consistency. Stir in 1 teaspoon of the chives and the parsley. Taste and, if necessary, adjust seasonings with salt and pepper. Place the asparagus on a serving plate. Spoon the Morel Ragout over the top of the rice and garnish with the remaining chives.

ASPARAGUS WITH MORELS

Steps:

• cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
• refresh under cols water.pat dry.
• heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
• add asparagus, tarragon, salt and pepper and continue cooking until heated through.
• add remaining butter and remove from heat.
• stir in lemon juice and garnish with tarragon.

ASPARAGUS WITH MORELS AND TARRAGON

Steps:

• Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
• Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
• Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

ASPARAGUS AND MOREL RISOTTO

Steps:

• Place chicken stock in a small saucepan over medium heat; bring to a simmer.
• Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
• Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
• Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
• Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

ASPARAGUS WITH MOREL MUSHROOMS

Steps:

• Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
• Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
• Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

RISOTTO WITH ASPARAGUS AND MORELS

Steps:

• Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
• Prepare the fresh morels. Rinse the morels quickly under cold running water and dry them with paper towels. Slice the tops and stems. In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat. Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes. Meanwhile, bring the chicken stock to a slow simmer.
• Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice. Cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
• When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.