6 tablespoons butter
1 pound fresh morels — sliced if large
1/2 cup minced shallots
3 granny smith apples — cored and
— julienned with — skin attached 1 chipolte pepper — dry, minced
1 tablespoon flour
1/4 cup calvados
1/2 cup vegetable stock
1/2 pound fresh pencil asparagus tips
1/2 pound cooked lancaster butter noodles
1 teaspoon cracked black pepper corns
salt to taste 1/2 cup watercress or baby mustard greens
In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2 minutes. Add calvados and flambe. Add stock and bring to a boil. Add asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and salt, toss. Serve garnished with greens.