Asparagus and mushrooms in tarragon cream

Yield: 6 Servings

Measure Ingredient
2 pounds Asparagus
2 tablespoons Butter
3 Cloves garlic -- minced
1 tablespoon Dried tarragon
¾ pounds Mushrooms -- thickly sliced
½ teaspoon Salt
1 tablespoon Unbleached flour
1½ cup Half and half
½ teaspoon Nutmeg
½ cup Parmesan cheese
Black pepper -- to taste
1 Lemon -- cut in 6 wedges
12 ounces Pasta

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.

Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@...>

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