| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Cklive18, Pdate | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Minced shallot |
| 2 | T | Unsalted butter |
| 1/2 | c | Dry white wine |
| 1/2 | c | Chicken broth |
| 1/2 | lb | Fresh morels, washed well |
| patted | ||
| dry and trimmed | ||
| 1/2 | c | Heavy cream |
| 6 | oz | Mild goat cheese such as |
| Montrachet crumbled | ||
| about | ||
| 1/2 cups | ||
| 3/4 | lb | Asparagus, trimmed cut into |
| 1/2-inch pieces | ||
| and cooked in | ||
| boiling salted | ||
| water for 2 to 3 | ||
| minutes or until | ||
| tender | ||
| 1/4 | c | Minced fresh chives |
| 3/4 | lb | Fettucine |
| 13 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
1 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 the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettucine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce. Yield: 4 to 6 servings Converted by MC_Buster. Per serving: 2079 Calories (kcal); 74g Total Fat; (32% calories from fat); 55g Protein; 281g Carbohydrate; 225mg Cholesterol; 473mg Sodium Food Exchanges: 18 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; Recipe by: COOKING LIVE SHOW #CL9334 Converted by MM_Buster v2.0n.
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