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Asparagus and Mushrooms in Tarragon Cream

Asparagus and Mushrooms in Tarragon Cream is built on Asparagus, Butter, Garlic Minced, Dried Tarragon, and Mushrooms Thickly Sliced. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 lb
• 2 tbsp
• 3
• 1 tbsp
• 3/4 lb
• 1/2 tsp
• 1 tbsp
• 1 1/2 cup
• 1/2 tsp
• 1/2 cup
• Black Pepper
• 1
• 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

3. 3

   & tarragon and stir to distribute.

4. 4

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

5. 5

   Saute over medium heat for about 10 minutes.

6. 6

   Sprinkle the flour over the vegetables & stir to distribute.

7. 7

   Addthe half and half & nutmeg.

8. 8

   Reduce the heat to low.

9. 9

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

10. 10

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

11. 11

    Drain the pasta very well.

12. 12

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

13. 13

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

14. 14

    Serve immediately with the lemon wedges.

15. 15

    Pass additional parmesan, if desired.

16. 16

    Serving Ideas: Serve with steamed or glazed carrots.

17. 17

    Posted to EAT-L Digest - 17 Jun