| 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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