Fettuccine with Morels, Asparagus, and Goat Cheese

By Mary-2

Ingredients

• ½cup minced shallot
• 2 tablespoons unsalted butter
• ½cup dry white wine
• ½cup chicken broth
• ½pound fresh morels (available seasonally at specialty producemarkets and some supermarkets), washed well, patted dry, and trimmed
• ½cup heavy cream
• 6 ounces mild goat cheese such as Montrachet crumbled (about 1 ½cups)
• ¾pound asparagus trimmed, cut into ½-inch pieces, and cooked inboiling salted water for 2 to 3 minutes, or until tender
• ¼cup minced fresh chives
• ¾pound fettuccine

Details

Servings 4

Preparation

Step 1

Step 1
In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture Until the wine is reduced by half.

Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender.

Add the cream and the goat cheese and cook the mixtureOver low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm.

In a kettle of boiling salted water cook the Fettuccine until it is Al dente, drain it well, and in a bowl toss the pasta with the sauce.