fettuccine with morels & asparagus

By cookie52730

Ingredients

• 1 3/4 pound fresh asparagus, trimmed
• cut into 1" lengths
• 8 oz fettuccine
• 3 T butter
• 2 lg. garlic cloves, minced
• 1 tea. dried taragon
• 12 oz fresh morels, cleaned trimmed
• 1 1/4 cup whipping cream
• 1/2 c canned chicken broth
• 1 cup freshly grated parmesan cheese

Details

Servings 4

Preparation

Step 1

cook asparagus in large pot boiling salted water until crisp tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook til temder but still firm to bite. Drain fettuccine, return pasta and asparagus to same pot. meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon, stir 1 minute. Add morels and saute 4 minutes. Add cream and broth, boil until moreles ar temder and sauce thickens slightly, about 4 mintues. Stir in 1/2 cup parmasan cheese. Add sauce to pasta and asparagus, toss to coat. Season with salt and pepper. Pass remaining parmasan seperately.