Asparagus Salad with Roasted Bell Peppers

Ingredients

• 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

Instructions

1. 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.
2. Bring a large pot of water (and pinch of salt) to a boil. Cook pasta, drain, and toss lightly with olive oil
3. Drain morels and set aside.
4. 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.