Fettuccine With Asparagus, Morels, And Tarragon
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Butter1 cup
Shallot (packed sliced)2 cup
Whipping Cream2.5 tbsps
Tarragon (chopped fresh, divided)340 g
FettuccineDirections:
1
Season sauce to taste with salt and pepper
2
If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark
3
Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes
4
Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed
5
Cut large morels in half
6
Melt butter in heavy large skillet over medium-high heat
7
Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes
8
Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels)
9
Bring to boil, cover, and cook 2 minutes
10
Stir in cream and 2 tablespoons chopped tarragon
11
Simmer uncovered until sauce thickens slightly, about 4 minutes
12
Season sauce to taste with salt and pepper
13
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
14
Drain pasta and return to pot
15
Add 1/2 cup Parmesan cheese and sauce; toss
16
Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon
17
Serve with remaining Parmesan cheese
18
If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark
19
Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes
20
Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed
21
Cut large morels in half
22
Melt butter in heavy large skillet over medium-high heat
23
Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes
24
Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels)
25
Bring to boil, cover, and cook 2 minutes
26
Stir in cream and 2 tablespoons chopped tarragon
27
Simmer uncovered until sauce thickens slightly, about 4 minutes
28
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
29
Drain pasta and return to pot
30
Add 1/2 cup Parmesan cheese and sauce; toss
31
Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon
32
Serve with remaining Parmesan cheese