| Asparagus & Mushrooms in Tarragon Cream
2 pounds of asparagus
2 tablespoons of butter
3 Cloves garlic, minced
1 tablespoon of dried tarragon
3/4 pound of Mushrooms, thickly sliced
1/2 teaspoon of salt
1 tablespoon of unbleached flour
1 1/2 cups of Half and half
1/2 teaspoon of Nutmeg
1/2 cup of Parmesan cheese
Black pepper, to taste
1 Lemon, cut in 6 wedges
12 ounces of pasta |
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Break off the tough ends of the asparagus stalks & cut the asparagus at a slant into 3" lengths. Melt the butter in a large skillet; add the garlic & tarragon and stir to distribute. Add the asparagus & mushrooms, sprinkle with the salt; stir. Sauté over medium heat for about 10 minutes. Sprinkle the flour over the vegetables & stir to distribute. Add the half and half & nutmeg. Reduce the heat to low. Bring to a simmer & cook for about 5 minutes until the sauce is slightly thickened. Meanwhile, bring several quarts of water to a boil & cook the pasta al dente. Drain the pasta very well. Toss the pasta with the sauce in a warm serving bowl. Add the parmesan cheese and a few grinds of fresh black pepper & toss again. Serve immediately with the lemon wedges. Pass additional parmesan, if desired. Serving Ideas : Serve with steamed or glazed carrots. NOTES : This dish is perfect in spring when fresh slender asparagus is at its peak. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@AOL.COM>
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