Served as main course. Vegetarian dish.

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.

Serves: 4

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