Asparagus& Mushrooms in Tarragon Cream

* Exported from MasterCook Mac *

Asparagus & Mushrooms in Tarragon Cream

Recipe By : =

Serving Size : 6 Preparation Time :0:30
Categories : Vegetarian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds asparagus
2 tablespoons butter
3 cloves garlic -- minced
1 tablespoon dried tarragon
3/4 pound 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 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. 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.





- - - - - - - - - - - - - - - - - - =



Per serving: 393 Calories; 14g Fat (32% calories from fat); 15g Protein; =
54g Carbohydrate; 38mg Cholesterol; 375mg Sodium