Photo: Randy Mayor; Styling: Cindy Barr 
Hands-on Time
24 Mins
Total Time
24 Mins
Serves 6 (serving size: 1 1/2 cups)

If you substitute dried morels for fresh, a 2.5-ounce package will work.

How to Make It

Step 1

Melt butter in a large skillet over medium-high heat. Add shallots, thyme, salt, and mushrooms; sauté 4 minutes. Add stock. Bring to a boil; reduce heat, and simmer until liquid is reduced by half (about 2 minutes). Remove from heat.

Step 2

Bring 12 cups water to a boil in a Dutch oven. Shave asparagus into thin strips using a vegetable peeler. Add pasta to pan; cook 2 minutes. Add asparagus; cook 2 minutes. Drain.

Step 3

Return mushroom mixture to medium-high heat; add half-and-half and lemon rind. Add cream cheese and pepper, stirring with a whisk until smooth. Add mushroom mixture to pasta mixture in Dutch oven; toss to combine. Top with tarragon.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

APinder's Review

May 15, 2014
After seeing the beautiful picture in the april issue I had to make this. And well, I was disappointed. As the recipe comes, it looked pretty but was just bland. I added a lot more grated lemon rind and tarragon and that gave it some flavor, but given the expense (morels are not cheap!) and effort to shave asparagus, I don't plan to make this again.

SharonBond's Review

March 30, 2014