Subj : Nat'l Asparagus Month - 3
To   : All
From : Dave Drum
Date : Thu May 16 2024 18:52:35

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus & Mushrooms in Tarragon Cream
 Categories: Pasta, Vegetables, Mushrooms, Dairy, Citrus
      Yield: 6 Servings
 
      2 lb Asparagus
      2 tb Butter
      3 cl Garlic; minced
      1 tb Dried tarragon
    3/4 lb Mushrooms; thick sliced
    1/2 ts Salt
      1 tb Unbleached flour
  1 1/2 c  Half & half
    1/2 ts Nutmeg
    1/2 c  Parmesan cheese
           Black pepper
      1    Lemon; 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. 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 and
  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.
  
  NOTE: This dish is perfect in spring when fresh slender
  asparagus is at its peak.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Fish is the only food considered spoiled when it smells like what it is.
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