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
... Fish is the only food considered spoiled when it smells like what it is.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
