Asparagus& mushrooms in tarragon cream

 
                  Asparagus & Mushrooms in Tarragon Cream
 
 Recipe By     : =
 
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Vegetarian                       Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        asparagus
    2      tablespoons   butter
    3      cloves        garlic -- minced
    1      tablespoon    dried tarragon
      3/4  pound         mushrooms -- thickly sliced
      1/2  teaspoon      salt
    1      tablespoon    unbleached flour
    1 1/2  cups          half and half
      1/2  teaspoon      nutmeg
      1/2  cup           parmesan cheese
                         black pepper -- to taste
    1                    lemon -- cut in 6 wedges
   12      ounces        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.  Add the 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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 Per serving: 393 Calories; 14g Fat (32% calories from fat); 15g Protein; =
 54g Carbohydrate; 38mg Cholesterol; 375mg Sodium