Recipe - Asparagus And Mushrooms In Tarragon Cream

2 pound Asparagus
2 tablespoon Butter
3 Cloves garlic minced
1 tablespoon Dried tarragon
Three fourths pound Mushrooms thickly cut or sliced up
One half teaspoon Salt
1 tablespoon Unbleached flour
1 One half cup Half and half
One half teaspoon Nutmeg
One half cup Parmesan cheese
Black pepper to taste
1 Lemon cut in 6 wedges
12 ounce 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.

Posted to EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 0400

From: Betsy Burtis BuddoB@AOL.COM