Fettuccine with Morel and Asparagus

1. 1

   Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes.

2. 2

   Using slotted spoon, transfer to bowl.

3. 3

   Add fettuccine to same pot and cook until tender but still firm to bite.

4. 4

   Drain fettuccine.

5. 5

   Return pasta and asparagus to same pot.

6. 6

   Meanwhile, melt butter in large skillet over low heat.

7. 7

   Add garlic and tarragon and stir 1 minute.

8. 8

   Add morels and saute 4 minutes.

9. 9

   Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes.

10. 10

    Stir in 1/2 cup Parmesan cheese.

11. 11

    Add sauce to pasta and asparagus; toss to coat.

12. 12

    Season with salt and pepper.

13. 13

    Pass remaining Parmesan separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.