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Salad of Tagliatelle with Asparagus and Morel Mushrooms 


  • 1 oz dried morels (or other wild mushrooms)
  • 2/3 lb asparagus (canned or preserved)
  • 0.9 lb tagliatelle pasta
  • salt
  • 5 1/2 oz thinly sliced bacon, chopped
  • 3 oz dried apricots
  • oil for sautéing
  • 3 1/2 oz freshly grated parmesan
  • 5 tablespoons olive oil
  • 1 teaspoon mustard
  • 2 tablespoons balsamic vinegar
  • freshly ground black pepper

Temperature: ° F


Recipe for 5 to 6 servings Put the morels in water to soak for 30 minutes, and then drain them. Plunge the asparagus for two minutes in 2 litres of boiling water, and drain. Cook the tagliatelle in a large quantity of salted water, drain and rinse. Sauté the bacon, morels and the dried apricots in a frying pan with a little oil. Add the asparagus and cook for another minute. Make a vinaigrette with the olive oil, mustard, balsamic vinegar, salt and pepper. Arrange the ingredients attractively in the Emile Henry pasta bowl. Spread the vinaigrette over the top, and sprinkle with Parmesan. To accompany this dish, we suggest a dry rose wine : Rose de Loire, Rose de Provence, Coteaux d'Aix

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