A little bit spring, a little bit locavore, this recipe was created for the Puget Sound Fresh program. It features our newly released 2008 Melon de Bourgogne. This recipe was also published in the March-April 2012 issue of the Mycophile newsletter.
Wine pairing: Perennial Vintners 2008 Melon de Bourgogne
1.5 lb. asparagus, trimmed, cut into 1" diagonals if thick, 2" if thin
3/4 lb fresh morels (2 oz. dried, soaked in warm water, squeezed of water),
cut crosswise into 1/4" rings
6 spring onions, white part minced, greens sliced in thin diagonals
8 oz. linguine
5 T. butter
3 T. flour
1 bay leaf
1 C. Perennial Vintners Melon de Bourgogne
1 t. salt
1/8 t. white pepper
1 C. half-and-half
4 oz. fresh goat cheese
1 oz. grated sharp white cheddar
1 oz. grated Parmesan
Cook the linguine in well-salted water until al-dente.
Melt 3 T. butter over medium-high heat in a medium saucepan. Add the flour and bay leaf, stirring constantly for 1 minute or until lightly frothy. Whisk in the half-and-half and continue to whisk until the sauce simmers. Add 3/4 C. wine, 1/2 t. salt and the pepper and cook until the sauce thickens and simmers. Reduce heat to medium-low and stir in the cheeses. Continue to stir until cheeses are melted.
In a very large skillet, melt the remaining 2 T. butter over medium heat. Add the morels and saute for 5 minutes. Add the minced white portion of the green onions and saute for 1 minute. Add the asparagus, the remaining 1/4 C. wine, and 1/2 t. salt. Braise covered for another 5 minutes or until asparagus is just tender.
Drain the pasta thoroughly and add to the mushroom/asparagus skillet. Remove the bay leave and add the sauce. Add the green part of the green onions. Toss everything together and serve immediately.
Serve with a spring greens salad, dressed with a simple chive/tarragon vinagrette using Perennial Vintners Verjus.