Linguini with Morel Mushrooms & Asparagus

1. Reconstitute Morels according to package directions. Drain and retain ½ cup of the soaking water. Cut mushrooms lengthwise into halves or quarters depending on the size of the mushrooms. Pat dry and set aside.

2. Steam the chipped asparagus for three or four minutes or until barely tender when pierced. Set aside.

3. Stir pine nuts in large skillet over medium-low heat until lightly browned. Remove these from pan and set aside.

4. Melt butter in pan and add the Morels and the shallots. Stirring often, sauté for four or five minutes until the mushrooms are lightly browned. Add the reserved Morel Soaking liquid and cream. Bring mixture to a boil, stirring frequently, until liquid reduces by about a third.

5. Meanwhile, prepare pasta to package directions.

6. Add chive leaves, thyme, and asparagus to sauce. Cook just until heated through. Season to taste with sea salt. Top pasta with sauce, sprinkle with pine nuts, garnish with chive blossoms.