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

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.