Ingredients

• 6 tablespoons butter
• 1 pound fresh morels, sliced if large
• 1/2 cup minced shallots
• 3 granny smith apples, cored and julienned with skin attached
• 1 chipolte pepper, dry, minced
• 1 tablespoon flour
• 1/4 cup calvados
• 1/2 cup vegetable stock
• 1/2 pound fresh pencil asparagus tips
• 1/2 pound cooked Lancaster butter noodles
• 1 teaspoon cracked black pepper corns
• Salt to taste
• 1/2 cup watercress or baby mustard greens

Instructions

1. In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2 minutes. Add calvados and flambe. Add stock and bring to a boil. Add asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and salt, toss. Serve garnished with greens.;