Spring Pasta Salad with Asparagus, Morels & Lemon Parsley Dressing from Feasting At Home
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Heat 1-2 tablespoons oil in a skillet over medium heat, add shallot and cook 3 minutes, until fragrant. Add mushrooms, season with salt and stir occasionally until lightly cooked, about 5 minutes. Set aside and saute the asparagus,seasoning again with salt, and cook just until tender and bright green.
Finely chop the shallot and prep the mushrooms (cut the morels in half or bite size pieces)
Place pasta water to boil on the stove, cook pasta according to directions.