Fresh Morels With Apples And Butter Noodles

Ingredients

85 gr butter
1 morels if
1/2 shallots
3 granny smith apples cored
1 chipolte pepper dry
8 gr flour
1/4 calvados
120 ml vegetable stock
180 gr pencil asparagus tips
220 gr lancaster butter noodles
120 ml watercress

Instructions

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.