Asparagus & Mushrooms In Tarragon Cream

Recipe Ingredients

2 lbs	908g / 32oz	Asparagus
2 tablespoons	30ml	Butter
3		Garlic clove - minced
1 tablespoon	15ml	Dried tarragon
3/4 lb	340g / 11oz	Mushrooms - thickly sliced
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Unbleached flour
1 1/2 cups	355ml	Half and half
1/2 teaspoon	2.5ml	Nutmeg
1/2 cup	73g / 2.6oz	Parmesan cheese
		Black pepper - to taste
1		Lemon - cut in 6 wedges
12 oz	340g	Pasta

Recipe Instructions

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. 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.

Hints

Serving Ideas: Serve with steamed or glazed carrots.

NOTES: This dish is perfect in spring when fresh slender asparagus is at its peak.

Source:
Serving Size : 6 Preparation Time :0:30

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