Recipe information
Yield
4 appetizer servings
Ingredients
1 3/4 pounds fresh asparagus, trimmed, cut into 1-inch lengths
8 ounces fettuccine
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon dried tarragon
12 ounces fresh morels, trimmed, cut,into 1/4-inch-thick slices
1 1/4 cups whipping cream
1/2 cup canned chicken broth
1 cup freshly grated Parmesan cheese (about 3 ounces)
Preparation
Step 1
Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccine. Return pasta and asparagus to same pot.
Step 2
Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir 1 minute. Add morels and sauté 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese.
Step 3
Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately.
