Asparagus & Mushrooms In Tarragon Cream Recipe - Cooking Index
Asparagus & Mushrooms In Tarragon Cream Recipe - Cooking Index
| 2 lbs | Asparagus | |
| 2 tablespoons | Butter | |
| 3 x | Garlic - minced | |
| 1 tablespoon | Dried tarragon | |
| 3/4 lb | Mushrooms - thickly sliced | |
| 1/2 teaspoon | Salt | |
| 1 tablespoon | Unbleached flour | |
| 1 1/2 cups | Half and half | |
| 1/2 teaspoon | Nutmeg | |
| 1/2 cup | Parmesan cheese | |
| Black pepper - to taste | ||
| 1 | Lemon - cut in 6 wedges | |
| 12 oz | 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. 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.
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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