Rigatoni with Morels and Asparagus

Name: Rigatoni with Morels and Asparagus
Yield: Serves 4 to 6
Ingredients: Extra-virgin olive oil; 1 tomato, peeled, seeded, and finely chopped; 1 pound fresh morels*; Salt; freshly ground black pepper; 1 pound fresh asparagus; ½ cup heavy cream; Freshly grated Parmigiano Reggiano; 4 tablespoons (½ stick) unsalted butter; 1 pound rigatoni pasta; ½ cup good-quality dry red wine

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Everything on the Table

By Colman Andrews

Published 1992

About

The combination of fresh morels, asparagus, and Parmi-giano Reggiano is one of my favorite blends of flavor. Up jumped spring!

Ingredients

1 pound fresh morels*
1 pound fresh asparagus
Salt

Pastry
Spicy
Spring

Method

Trim morel stems slightly if they appear woody (do not remove too much), then rinse morels carefully in cool water. If they seem particularly sandy, clean them gently with a mushroom or pastry brush, then rinse again. Cut them into quarters and set aside.

Snap or cut off fibrous lower stems of asparagus spears, then cut asparagus into IV2” to 2” lengths. Blanch for about 3 minutes in bo