FETTUCCINE WITH ASPARAGUS, MORELS, AND TARRAGON

[Guest guest]

Putting this on my list for Mother's Day Buffet. Not crazy about

asparagus and cream, but this could work. OF course it needs a good

hit of red pepper flakes or chile paste!

 

@@@@@

FETTUCCINE WITH ASPARAGUS, MORELS, AND TARRAGON - Italian

8 ounces fresh morel mushrooms, halved if large, or 1 ounce dried

morels

3 tablespoons butter

1 cup (packed) sliced shallots

1 pound asparagus, trimmed, cut into 1 1/2-inch lengths

1 1/4 cups vegetable broth (if using fresh morels)

2/3 cup whipping cream

2 1/2 tablespoons chopped fresh tarragon, divided

12 ounces fettuccine

1 cup grated Parmesan cheese, divided

 

 

 

 

If using dried morels, place in 2-cup measuring cup and pour enough

hot water over to reach 2-cup mark. Let soak until soft, pushing down

occasionally if morels rise to top, about 20 minutes. Drain, reserving

soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut

large morels in half.

 

Melt butter in heavy large skillet over medium-high heat. Add shallots

and fresh or reconstituted morels; sauté until shallots are tender,

about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh

morels) or reserved soaking liquid (if using dried morels). Bring to

boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons

chopped tarragon. Simmer uncovered until sauce thickens slightly,

about 4 minutes. Season sauce to taste with salt and pepper.

 

Meanwhile, cook pasta in large pot of boiling salted water until just

tender but still firm to bite, stirring occasionally. Drain pasta and

return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer

to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with

remaining Parmesan cheese.

 

 

Source: Bon Appétit' April 2007

Formatted by Chupa Babi in MC: 04.25.07

 

 

 

-----