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Asparagus and Mushrooms in Tarragon Cream



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Asparagus and Mushrooms in Tarragon Cream

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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. Saute over medium heat for about 10 minutes. Sprinkle
the flour over the vegetables & stir to distribute. Addthe 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.

Ingredients:

2 lb Asparagus
2 tb Butter
3 Cloves garlic -- minced
1 tb Dried tarragon
3/4 lb Mushrooms -- thickly sliced
1/2 ts Salt
1 tb Unbleached flour
1 1/2 c Half and half
1/2 ts Nutmeg
1/2 c Parmesan cheese
Black pepper -- to taste
1 Lemon -- cut in 6 wedges
12 oz Pasta

Serves:

6 Servings

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