Name: Asparagus and Mushrooms in Tarragon Cream
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

If we would therefore behave like good soldiers of Jesus Christ, we must be always on our guard, and never pretend to lay down our spiritual weapons of prayer and watching, till our warfare is ended by death; for if we do, our spiritual foe will quickly prevail against us. What if he has left us? It is only for a season; yet in a little while, and, like a roaring lion, with double fury, he will break out upon us again. Satan is such a evil enemy, that he seldom leaves us after the first attack. As he followed our blessed Lord with one temptation after another, so will he treat the Lord's servants. And the reason why he sometimes does not renew his attacks, is because God knows our weaknesses and at times are unable to bear an attack. Sometimes the pause in the temptations come because our adversary thinks it is better to assault us at a more convenient season.

George Whitefield

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>

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