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Recipe Name: Asparagus And Mushrooms In Tarragon Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Preparation Time:
Number of Servings: 6

2 Pound(s) Asparagus
2 Tablespoon(s) Butter
3 Cloves garlic, minced
1 Tablespoon(s) Dried tarragon
3/4 Pound(s) Mushrooms, thickly sliced
1/2 Teaspoon(s) Salt
1 Tablespoon(s) Unbleached flour
1 1/2 Cup(s) Half and Half
1/2 Teaspoon(s) Nutmeg
1/2 Cup(s) Parmesan cheese
Black pepper, to taste
1 Lemon, cut in 6 wedges
12 Ounce(s) 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. 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. Serving Ideas
: Serve with steamed or glazed carrots. NOTES : This dish is perfect
in spring when fresh slender asparagus is at its peak. Posted to
EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From:
Betsy Burtis <BuddoB@AOL.COM>

Nutrition (calculated from recipe ingredients)
Calories: 157
Calories From Fat: 73
Total Fat: 8.2g
Cholesterol: 22mg
Sodium: 974.9mg
Potassium: 315.8mg
Carbohydrates: 14.3g
Fiber: 2.2g
Sugar: 3.1g
Protein: 8.5g

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