Show #101 features a traditional dish with a new twist using fresh ingredients from the Great Lakes region.

Ingredients:

1/2 cup minced shallot

2 tbsp evcp olive oil

1/2 cup dry white wine

1/2 cup mushroom broth, chicken broth, vegetable broth or water

1/2 lb fresh morels, washed well, patted dry, and trimmed

1/4 cup wood roasted garlic puree, see recipe

1/2 cup vermont creme fraiche

4 oz-1 cup Laura Chenel goat cheese

3/4 lb fresh asparagus, blanched

1/4 cup minced fresh chives

french sea salt & cracked black pepper, to taste

3/4 lb strozzapreti or any other thick chewy artisan pasta

Method:

Trim and cut the blanched asparagus into 1/2 inch pieces, reserve. In a heavy skillet cook the shallot in the olive oil over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture unt il the wine is reduced by half. Add the broth, roasted garlic puree and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the creme fraiche and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the strozzapreti until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.