Fettuccine with asparagus, morels and tarragon

4 servings

30 minutes

Fettuccine with asparagus, morels, and tarragon is an exquisite dish of Italian cuisine that harmoniously combines delicate mushroom notes, the freshness of greens, and the creamy richness of the sauce. Morels, rare spring mushrooms, give the pasta a unique flavor with nutty and woody undertones, while asparagus adds a light crunch and freshness. Tarragon, with its sharp and anise-like aroma, beautifully complements the overall palette. The recipe's roots trace back to the traditions of seasonal Italian cuisine where simplicity and the use of fresh ingredients are valued. This dish is perfect for a cozy family dinner or a festive occasion; its creamy texture and rich flavors will satisfy even the most discerning gourmets.

Energy value per serving

• Calories: 799.9
• Proteins: 31.9g
• Fats: 41.2g
• Carbohydrates: 71.4g

Ingredients

• Fettuccine pasta: 340 g
• Morels: 230 g
• Asparagus: 450 g
• Shallots: 150 g
• Parmesan cheese: 180 g
• Butter: 3 tbsp
• Vegetable broth: 300 ml
• Cream 35%: 110 ml
• Fresh tarragon: 10 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. If there are no fresh morels, you can make pasta with dried mushrooms, and you will need 30 grams: pour 500 ml of hot water, let it sit for twenty minutes to soften, and cook the mushrooms just like fresh ones, with the difference that instead of vegetable broth, you will use the mushroom water.

   Required ingredients:

   • Morels: 230 g
   • Vegetable broth: 300 ml

2. Slice the shallots into thin rings, cut large mushrooms into several pieces, and cut the asparagus shoots (trim the thick ends) into 3-4 cm lengths.

   Required ingredients:

   • Shallots: 150 g
   • Morels: 230 g
   • Asparagus: 450 g

3. In a cast-iron skillet, melt the butter, sauté the shallots with mushrooms until the onion is soft, add asparagus and broth (or mushroom stock) - when it starts to boil, cover the skillet with a lid, after two minutes stir in the cream and most of the tarragon. Cook the sauce, uncovered, for about four more minutes, remove from heat, season with salt and pepper.

   Required ingredients:

   • Butter: 3 tablespoons
   • Shallots: 150 g
   • Morels: 230 g
   • Asparagus: 450 g
   • Vegetable broth: 300 ml
   • Cream 35%: 110 ml
   • Fresh tarragon: 10 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Boil the pasta al dente, mix it with the sauce and half of the grated Parmesan. When serving, sprinkle with chopped tarragon and grated cheese.

   Required ingredients:

   • Fettuccine pasta: 340 g
   • Parmesan cheese: 180 g
   • Fresh tarragon: 10 g
   • Parmesan cheese: 180 g