In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti — infusing the pasta with an earthy, mushroomy flavor.

Ingredients

• ½ oz. dried morel mushrooms (about 5 mushrooms)
• 1 lb. spaghetti
• ¼ cup olive oil, plus more for drizzling
• 3 tbsp. unsalted butter
• 6 garlic cloves, thinly sliced
• 3 medium shallots, finely chopped
• 1 bunch asparagus (1 pound), ends trimmed and cut into 1-inch pieces
• ¾ cup vegetable stock
• ½ cup heavy cream
• Juice and zest of 1 lemon
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup grated parmesan cheese, plus more for serving

Directions

1. Place morels and 8 cups boiling water in a bowl, set aside until morels are tender, about 30 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and slice in half lengthwise.
2. Pour soaking liquid into a large stockpot, discarding any dirt or sediment at the bottom. Add additional water sufficient to cook pasta, bring to a boil.
3. Season water with salt, add spaghetti; cook, stirring, until al dente, about 13 minutes.
4. Meanwhile, heat oil and butter in a 12 inch skillet over medium-high heat. Add garlic and shallots; cook, stirring occasionally, until golden, about 4 minutes.
5. Add reserved morels, plus asparagus and stock, bring to a boil. Cook, covered, until asparagus is tender, about 3 minutes. Uncover, add cream, cook until slightly reduced, about 3 minutes.
6. Remove from heat and add pasta, juice, zest, salt, pepper, and cheese. Toss until evenly combined. Drizzle with more olive oil and sprinkle with more cheese, if you like.