Pasta with Morel Mushrooms and Asparagus | Mushrooms | Categories | Recipes | Our Story | Pedroncelli Winery

Ingredients

• 1/2 ounce package dried morel mushrooms (about 5-6 mushrooms)
• 3 ounces (or more as desired) fresh morels
• 1 pound dry spaghetti
• 1/2 cup olive oil, plus more for drizzling
• 3 tablespoons unsalted butter
• 6 cloves garlic, peeled, thinly sliced
• 3 medium shallots, peeled, finely chopped
• 1 pound asparagus, rinsed, ends trimmed and cut into 1-inch pieces
• 3/4 cup vegetable stock
• 3/4 cup heavy whipping cream
• — Juice and zest of 1 lemon
• — Kosher salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese, plus more for serving
• --Chopped parsley for garnish