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Asparagus and Mushrooms in Tarragon Cream Recipe
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To make Asparagus and Mushrooms in Tarragon Cream you will need
Ingredients
| 2 | pounds | Asparagus | | 2 | tablespoons | Butter | | 3 | | Cloves garlic -- minced | | 1 | tablespoon | Dried tarragon | | 3/4 | pounds | Mushrooms -- thickly sliced | | 1/2 | teaspoons | Salt | | 1 | tablespoon | Unbleached flour | | 1 1/2 | cups | Half and half | | 1/2 | teaspoons | Nutmeg | | 1/2 | cups | Parmesan cheese | | | Black pepper -- to taste | | 1 | | Lemon -- cut in 6 wedges | | 12 | ounces | Pasta |
Instructions
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.
Enjoy your Asparagus and Mushrooms in Tarragon Cream
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Thu 7 Aug 2008
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