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Asparagus & Mushrooms in Tarragon Cream

Asparagus & Mushrooms in Tarragon Cream is built on Butter, Garlic Minced, Salt, Unbleached Flour, and Parmesan Cheese. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 3 clove
• 1/2 tsp
• 1 tbsp
• 1/2 cup
• 12 oz

Method (preview)

1. 1

   Break off the tough ends of the asparagus stalks & cut the asparagus at a slant into 3 ″ lengths.

2. 2

   Melt the butter in a large skillet; add the garlic & tarragon and stir to distribute.

3. 3

   Add the asparagus & mushrooms, sprinkle with the salt; stir.

4. 4

   Saute over medium heat for about 10 minutes.

5. 5

   Sprinkle the flour over the vegetables & stir to distribute.

6. 6

   Add the half and half & nutmeg.

7. 7

   Reduce the heat to low.

8. 8

   Bring to a simmer & cook for about 5 minutes until the sauce is slightly thickened.

9. 9

   Meanwhile, bring several quarts of water to a boil & cook the pasta al dente.

10. 10

    Drain the pasta very well.

11. 11

    Toss the pasta with the sauce in a warm serving bowl.

12. 12

    Add the parmesan cheese and a few grinds of fresh black pepper & toss again.

13. 13

    Serve immediately with the lemon wedges.

14. 14

    Pass additional parmesan, if desired.