Ingredients

Instructions

  1. heat chicken broth to simmer in small pot.
  2. remove from heat, add morels and soak for 30 minutes drain, reserving 1 c broth.
  3. in skillet cook pancetta until crisp, remove and drain.
  4. add some oil to skillet.
  5. add asparagus, shallots, morels and cook about 5 minutes.
  6. add the broth ans simmer until crisp tender, 5 minutes.
  7. arrange arugula on plate, sprinkle with3 tbsp oil& lemon juice.
  8. add asparagus to center of plate, top with pancetta, remaining olive oil, parsley, salt& pepper to taste.