in Recipes

Penne with asparagus and morel ragout

updated

Spread the love

Ingredients for 4 servings:

  • 2 tbsp butter
  • 500 g asparagus, green
  • 200 g morels, fresh, larger ones chopped as needed
  • 1 onion(s), finely chopped
  • 1 ½ dl vegetable broth
  • 2 ½ dl cream (single cream, alternatively cream)
  • Salt
  • pepper, black
  • 500g penne

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the butter and sauté the onion and morels for about 5 minutes. Add the broth and single cream, cover, and simmer gently for about 10 minutes. Season with salt and pepper. Add the asparagus, cut diagonally, and cook for about 10 minutes until al dente. Cook the penne according to the package instructions, drain, and mix with the ragù. Tip: Instead of fresh morels, use about 50 g of dried morels, reserving some of the soaking water as well.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Wild garlic and tomato scrambled eggs

scalded noodles