Morels & wild asparagus pasta

Note

In case you can’t find wild asparagus or morels, you can use cultivated asparagus and any mushroom you prefer.

	220 gr pasta (linguini)
	160 gr morels
	140 gr wild asparagus
	4 tbsp olive oil
	200 gr water
	Salt & fresh ground pepper
	¼ tsp oregano
	Zest & lime from 1 lemon
	For the cashew cream
	120 gr cashews
	150 gr boiled water from the pasta
	2 garlic cloves
	1 tsp cashew butter
	Salt - pepper

1.	Place cashews in a bowl, cover them with water, and set them aside. After they’ve been soaked, drain and rinse them.
2.	Wash asparagus and morels carefully and cut them in halves.
3.	In a saucepan, add asparagus and morels. Saute for 2-3 minutes with olive oil.
4.	Add water and let ingredients cooked until tender, in medium temperature.
5.	When water almost evaporated, add wine, seasonings, juice, lemon zest and lastly oregano.
6.	In the meantime, cook pasta, according package directions.
7.	Take some boiled water from the pasta to make the cashew cream as needed.
8.	For the cashew cream
9.	Blend cashews with water (from the pasta), cashew butter and garlic cloves, until smooth. Season as needed.
10.	Add pasta and cashew cream to the pan with morels and asparagus and stir well.
11.	Enjoy!