If the morels are large, cut them in half lengthwise. Melt the butter in a large skillet over medium heat. Add the shallot and cook for about 1 minute. Add the morels and cook, stirring occasionally, until just tender, about 10 minutes. (If using dried morels, boil the strained soaking liquid until reduced to 1/4 cup. Strain the liquid through a coffee filter and add it with the asparagus and cream for even more flavor.) Add the asparagus, cream, and thyme and simmer until the asparagus is just tender and the sauce is slightly thickened, about 5 minutes. Season generously with salt and pepper.
Meanwhile, cook the pasta until al dente, drain it, and toss it with the asparagus and morels. Add the cheese and toss to coat the pasta. Serve immediately in warm bowls.
nutrition information (per serving):
Photo: Maura McEvoy