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1
Preheat the oven to 425.
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2
Spread the hazelnuts in a pie plate and toast for 5 to 7 minutes, until golden.
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3
Leave the oven on.
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4
Transfer the nuts to a clean kitchen towel and rub them together to remove the skins.
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5
Let the hazelnuts cool completely, then chop them.
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6
In a large ovenproof skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil over moderately high heat.
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7
Season the veal roast with salt and pepper.
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8
Add the roast to the skillet and brown it all over, about 5 minutes.
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9
Transfer the skillet to the oven and roast the veal for about 1 hour, turning the meat and basting it with the pan juices every 15 minutes, until an instant-read thermometer inserted in the thickest part registers 140.
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10
Transfer the roast to a carving board and let rest for 30 minutes.
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11
Degrease the pan juices and reserve in a small bowl.
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12
Meanwhile, in a small bowl, cover the morels with 1 cup of boiling water.
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13
Set a small plate over the morels to keep them submerged and let stand until softened, about 20 minutes.
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14
Lift the morels from the soaking liquid and rinse them to get rid of any grit.
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15
Cut any large morels in half.
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16
Strain and reserve the soaking liquid.
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17
In a large saucepan of boiling salted water, cook the asparagus until crisp-tender, about 2 minutes.
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18
Drain and rinse under cold running water.
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19
Slice the asparagus into 2-inch lengths on the diagonal.
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20
In a large skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil.
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21
Add the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 2 minutes.
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22
Add the morels and cremini mushrooms and season with salt and pepper.
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23
Cook over moderate heat, stirring occasionally, until the mushrooms are tender and their liquid has evaporated, 7 to 8 minutes.
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24
Add the wine and simmer over moderately high heat until almost evaporated, about 5 minutes.
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25
Add the reserved pan juices and morel soaking liquid and simmer for 3 minutes.
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26
Add the cream and simmer until thickened to a sauce consistency, about 3 minutes.
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27
Stir in the asparagus and lemon juice and season with salt and pepper.
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28
In a small nonstick skillet, melt the remaining 1/2 tablespoon of butter in the remaining 1 tablespoon of olive oil.
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29
Add the chopped hazelnuts and panko and cook, stirring, until the panko is golden and crisp, 2 to 3 minutes.
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30
Stir in the parsley and season with salt and pepper.
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31
In a large saucepan of salted boiling water, cook the strozzapreti until al dente.
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32
Reserve 1/2 cup of the pasta water, then drain the pasta.
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33
Add the pasta and 1/4 cup of the pasta water to the morel sauce and cook, stirring, to coat, about 2 minutes.
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34
Stir in the chives.
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35
Untie the roast and slice the meat 1/4 inch thick.
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36
Spoon the pasta onto plates, top with the veal and drizzle with the pan juices.
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37
Sprinkle with the hazelnut panko and serve.
