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Asparagus And Mushrooms In Tarragon Cream

Cuisine: Italian
Type: Pasta
Courses: Vegetarian
Serves: 6 people
Preparation Time: 30 minutes

Recipe Ingredients

2 lbs 908g / 32ozAsparagus
2 tablespoons 30mlButter
3   Garlic cloves - minced
1 tablespoon 15mlDried tarragon
3/4 lb 340g / 11ozMushrooms - thickly sliced
1/2 teaspoon 2.5mlSalt
1 tablespoon 15mlUnbleached flour
1 1/2 cups 355mlHalf and half
1/2 teaspoon 2.5mlNutmeg
1/2 cup 73g / 2.6ozParmesan cheese
  Black pepper - to taste
1   Lemon - cut in 6 wedges
12 oz 340gPasta

Recipe Instructions

Break off the tough ends of the asparagus stalks and cut the asparagus at a slant into 3" lengths. Melt the butter in a large skillet; add the garlic and tarragon and stir to distribute. Add the asparagus and mushrooms, sprinkle with the salt; stir. Sauteeover medium heat for about 10 minutes. Sprinkle the flour over the vegetables and stir to distribute. Add the half and half and nutmeg. Reduce the heat to low. Bring to a simmer and cook for about 5 minutes until the sauce is slightly thickened.

Meanwhile, bring several quarts of water to a boil and 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 and 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.


Average rating:

9.5 (2 votes)

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