Yield: 6 Servings
|3||Cloves garlic -- minced|
|1 tablespoon||Dried tarragon|
|¾ pounds||Mushrooms -- thickly sliced|
|1 tablespoon||Unbleached flour|
|1½ cup||Half and half|
|½ cup||Parmesan cheese|
|Black pepper -- to taste|
|1||Lemon -- cut in 6 wedges|
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@...>