Flavors Restaurant Spring Morel Mushroom Pasta

  • 2 Tbsp olive oil
  • 5 to 6 fresh morel mushrooms, cleaned
  • 1 spring onion
  • 2 to 3 stalks asparagus
  • 4 oz angel hair pasta
  • 2 to 3 oz whole butter, slightly softened
  • 1/2 cup white wine
  • Salt and pepper
  • Freshly grated pecorino Romano cheese
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Preheat a medium size sauté pan with olive oil.

Over medium heat quickly sauté the vegetables, deglaze the pan with white wine and add the softened butter.

Gently cook the vegetables and sauce until the butter is incorporated. Season with salt and pepper. Toss with angel hair pasta, and serve with fresh grated Romano cheese.

Makes 4