Asparagus and mushrooms in tarragon cream
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Asparagus and mushrooms in tarragon cream
  Asparagus    Mushrooms    Vegetarian    Pasta    Creams  
Last updated 6/12/2012 1:05:14 AM. Recipe ID 30095. Report a problem with this recipe.
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      Title: Asparagus and mushrooms in tarragon cream
 Categories: Vegetarian, Pasta
      Yield: 6 Servings
 
      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
 
  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.
  




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Recipe ID 30095 (Apr 03, 2005)

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