| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Asparagus |
| 2 |
tb |
Butter |
| 3 |
|
Cloves garlic — minced |
| 1 |
tb |
Dried tarragon |
| 3/4 |
lb |
Mushrooms — thickly sliced |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Unbleached flour |
| 1 1/2 |
c |
Half and half |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
c |
Parmesan cheese |
|
|
Black pepper — to taste |
| 1 |
|
Lemon — cut in 6 wedges |
| 12 |
oz |
Pasta |
INSTRUCTIONS
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@AOL.COM>
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”