Fettucine with Morels, Asparagus, and Goat Cheese

Recipe Ingredients

1/2 cup	46g / 1.6oz	Minced shallot
2 tablespoons	30ml	Unsalted butter
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Chicken broth
1/2 lb	227g / 8oz	Fresh morel mushrooms - washed well,
		Patted dry, and trimmed
1/2 cup	118ml	Heavy cream
6 oz	170g	Mild goat cheese such as Montrachet - crumbled
3/4 lb	340g / 11oz	Asparagus - trimmed, cut
		Into 1/2" pieces, cooked in boiling salted
		Water for 2 to 3 minutes, or until tender
1/4 cup	23g / 0.8oz	Minced fresh chives
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 lb	340g / 11oz	Fettucine

Recipe Instructions

In a heavy skillet cook the shallot in the butter over moderately-low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half.

Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender.

Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm.

In a kettle of boiling salted water cook the fettucine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9334) - from the TV FOOD - NETWORK

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