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Asparagus Salad with Roasted Bell Peppers

Roasted asparagus and bell peppers on a plate


1–2oz. dried morels, cut in half
1/2lb. pasta
Olive oil
1 bunch of asparagus
1/2 cup chicken or vegetable stock
1/2 cup white wine 
Kosher salt and fresh-cracked black pepper
Fresh-grated Parmesan cheese


Place morels in a medium bowl, cover with boiling water and steep for 10 minutes. Blanch asparagus (remove woody ends, place in boiling water, cook for approximately 2 minutes, run under cold water) and set aside.

Bring a large pot of water (and pinch of salt) to a boil. Cook pasta, drain, and toss lightly with olive oil

Drain morels and set aside.

In a large skillet, heat olive oil over medium-high heat. Add asparagus and morels until asparagus is tender. Add chicken stock and white wine and cook for another 5 minutes until liquid is slightly reduced. Toss with pasta. Season to taste and garnish with parmesan cheese.


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