1 lb. asparagus (one bunch) ends trimmed and cut into 1½ inch pieces
3 oz. fresh morels, cleaned and sliced in half
3 cloves garlic, minced
¾ lb. penne
2 Tbsp. olive oil
~ salt
~ pepper
~ Pecorino Romano, grated (optional)
Steps
1. Set a large pot of water to boil and cook penne.
2. In a large skillet, heat olive oil over medium [...]