Morels And Asparagus In Creamy Tarragon Sauce (To Serve With Pasta)

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   ["First, clean the morels:

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   Fill a large bowl with a quart of water mixed with 1 Tbs. salt. Cut the morels in half and add to water. Let soak 30 minutes. Drain well, rinse carefully, and

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   dry thoroughly. Cut into large pieces if morels are large (can leave in halves if small).", "Add asparagus to boiling water. Simmer till just barely tender (about 3-6 minutes, depending on thickness of asparagus). Drain and set aside.", "Melt butter in large skillet. Add spring onions. Saute till just tender over medium-low heat. Add morels and cook over medium-low heat till liquid is gone and mushrooms are cooked well. Add asparagus, cream, and tarragon. Cook till very slightly thickened (you want it to be a sauce for the pasta, so you don't want it too thick).", "While green onions are sauteeing, cook pasta -- but cook about 2 minutes less than instructions on package. Drain and set aside.

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   (Save some of pasta water to add to dish in case sauce has become too thick.)", "When cream has just begun to thicken, add pasta to skillet. Cook a few minutes, or till pasta is done. Season to taste with salt and pepper. Serve with cheese, if you wish."]

* Per serving · 4 servings · Values may vary.

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