2 lb Asparagus
2 tb Butter
3 cl Garlic; minced
1 tb Dried tarragon
3/4 lb Mushrooms; thick sliced
1/2 ts Salt
1 tb Unbleached flour
1 1/2 c Half & half
1/2 ts Nutmeg
1/2 c Parmesan cheese
Black pepper
1 Lemon; 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 and
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.
NOTE: This dish is perfect in spring when fresh slender
asparagus is at its peak.
Uncle Dirty Dave's Kitchen
MMMMM
... "Take a deep breath and do the difficult thing first." Mary Anne
Radmacher
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
