Luckily, morels' earthy flavor grows even more concentrated when dried, making them delicious and accessible year-round. (Other varieties of mushrooms, like porcini and black trumpet, can be found dried during the off-season too.) When cooking with dried mushrooms, Bone favors long-simmering dishes like hearty braises where the mushrooms soften during the cooking process. But these days I have pasta on the brain (as I nearly always do), and a hankering to make something that tastes like spring. I've found my answer in morel and asparagus spaghetti: I rehydrate the morels in boiling water, which is the typical method, but save the fragrant soaking liquid and use it to cook the pasta. All of that delicious mushroomy flavor gets recycled and infuses the noodles as they boil, lending depth to the finished dish. Tossed with the plumped morels, bright green asparagus, and fresh, grassy heavy cream, the dish tastes like a promise of good things (and great mushrooms) to come.