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 and
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

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

Title: Penne w/Chicken, Peas & Asparagus
Categories: Poultry, Pasta, Vegetables, Cheese
Yield: 4 Servings

2 1/2 c Uncooked penne pasta
1/2 c Chicken broth
1 c Shelled peas; divided
1 tb Olive oil
1 cl Garlic; minced, more to
- taste
1 1/2 c Diagonal sliced asparagus;
- in 1/2" sections
3/4 lb Skinned, boned chicken
- thighs (about 3-4) in 1/2"
- pieces
1/2 ts (ea) Salt & pepper
1/4 c Grated Romano or Parmesan

Cook the pasta according to package directions. Drain in
a colander; set aside.

Place the broth and 1/2 cup peas in a blender; process
until smooth. Set aside.

Heat oil in pan over medium-high heat. Add garlic; saute
30 seconds. Add asparagus and chicken; saute 4 minutes or
until chicken is done. Add pea puree, remaining peas,
and salt; stir well. Stir in pasta; bring to a boil.
Cook 2 minutes or until mixture thickens, stirring
constantly.

Remove from heat. Add cheese and pepper; toss well.

Yield: 4 servings (serving size: 1-1/2 cups).

Recipe By: Cooking Light, June 1995 (Adapted)

Uncle Dirty Dave's Kitchen

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