Rigatoni with Morels and Asparagus

Preparation info
  • Serves

    4 to 6

    • Difficulty


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!


  • 1 pound fresh morels*
  • 1 pound fresh asparagus
  • Salt


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