September is National Mushroom Month, a non-official holiday inaugurated
in 1992 as part of a governmental effort to promote mushroom farming in
the US.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus & Mushrooms in Tarragon Cream
Categories: Pasta, Vegetables, Mushrooms, Dairy, Citrus
Yield: 6 Servings

2 lb Asparagus
2 tb Butter
3 cl Garlic; minced
1 tb Dried tarragon
3/4 lb Mushrooms; thick sliced
1/2 ts Salt
1 tb Unbleached flour
1 1/2 c Half & half
1/2 ts Nutmeg
1/2 c Parmesan cheese
Black pepper
1 Lemon; in 6 wedges
12 oz 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. Add the 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.

NOTE: This dish is perfect in spring when fresh slender
asparagus is at its peak.

Uncle Dirty Dave's Kitchen

MMMMM


... All fungi are edible; but some only once.
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