Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 lb asparagus
- 2 Tbsp. butter
- 3 x cloves garlic, chopped
- 1 Tbsp. dry tarragon
- 3/4 lb mushrooms, thickly sliced
- 1/2 tsp salt
- 1 Tbsp. unbleached flour
- 1 1/2 c. half and half
- 1/2 tsp nutmeg
- 1/2 c. parmesan cheese black pepper, to taste
- 1 x lemon, cut in 6 wedges
- 12 ounce pasta
Direcciones
- Break off the tough ends of the asparagus stalks and cut the asparagus at a slant into 3" lengths. Heat the butter in a large skillet; add in the garlic and tarragon and stir to distribute. Add in the asparagus and mushrooms, sprinkle with the salt; stir. Sauteeover medium heat for about 10 min. Sprinkle the flour over the vegetables and stir to distribute. Add in the half and half and nutmeg. Reduce the heat to low. Bring to a simmer and cook for about 5 min till the sauce is slightly thickened.
- Meanwhile, bring several qts of water to a boil and cook the pasta al dente. Drain the pasta very well. Toss the pasta with the sauce in a hot serving bowl. Add in the parmesan cheese and a few grinds of fresh black pepper and toss again. Serve immediately with the lemon wedges. Pass additional parmesan, if you like.
- Serving Ideas : Serve with steamed or possibly glazed carrots.
- NOTES : This dish is perfect in spring when fresh slender asparagus is at its peak.
