Morels!

Last year we missed out on the very short season for Morels at the farmer's market by the Guthrie.   This time we made sure to be there bright and early not to repeat the disappointment.

At $48 a pound, they are not cheap, but fit well into the once a year treat worth bringing into the kitchen (like Kobe beef, truffles, etc).  I did find them a little bit cheaper at the Wedge, but they were not nearly as fresh (those came from California instead of being local)

To make them justice, I pulled one of my favorite pasta recipes.  A flat noodle with asparagus, and a little bit of Manchego.  The best part is the sauce, which is made with yogurt and Meyer lemons (juice and zest) and lots of freshly cracked pepper.  The only addition were the morels sauteed in butter.  The yogurt and the lemon make for a very light pasta dish and the asparagus give it the spring taste that we have been craving through the long winter in Minnesota.  A great meal to enjoy with our friends John and Clark.