INGREDIENTS

INSTRUCTIONS

Cook the asparagus in boiling salted water for 2 to 3 minutes, or
until tender. Set aside. In a heavy skillet cook the shallot in the
butter over moderately-low heat, stirring, until it is softened, add
the wine, and simmer the mixture until the wine is reduced by half.
Add the broth and morels, sliced crosswise, and simmer the mixture,
covered, for 10 minutes, or until the morels are tender. Add the  cream
and goat cheese and cook the mixture over low heat, stirring  until the
cheese is melted. Stir in the asparagus, chives, and salt  and pepper
to taste and keep the sauce warm. In a kettle of boiling  salted water
cook the fettuccine until it is al dente, drain it well,  and in a bowl
toss the pasta with the sauce. This recipe yields 4 to  6 servings as a
first course.  Recipe Source: COOKING LIVE with Sara Moulton Recipe
courtesy of  Gourmet Magazine From the TV FOOD NETWORK - (Show #
CL-9094 broadcast  03-26-1998) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-02-1998
Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

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