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Have you made Asparagus and Mushrooms in Tarragon Cream?
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Rating: 4.0/5 (15 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 396
% Daily Value**
Total Fat 14g
22%
Saturated Fat 9g
13%
Unsaturated Fat 1g
Cholesterol 39mg
13%
Sodium 258mg
11%
Total Carbohydrate 52g
17%
Dietary Fiber 4g
17%
Sugars 4g
Protein 16g
Vitamin A  21%Vitamin C  21%
Calcium  23%Iron  22%
Potassium  14%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asparagus and Mushrooms in Tarragon Cream

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009

Ingredients:

2 Tablespoons Butter or margarine
1 Tablespoon Unbleached Flour
1/2 Teaspoon Nutmeg
1 1/2 Cups Half & Half
1/2 Teaspoon Salt to taste
2 Pounds Asparagus
1 Tablespoon Dried Tarragon
3 Cloves Of Garlic -- minced
1/2 Cup Parmesan Cheese
12 Ounces Spaghetti
3/4 Pound Mushroom -- thickly sliced
1 Lemon -- cut in 6 wedges
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Directions:

1. Break off the tough ends of the asparagus stalks & cut the asparagus at a slant into 3" lengths.

2. Melt the butter in a large skillet; add the garlic & tarragon and stir to distribute.

3. Add the asparagus & mushrooms, sprinkle with the salt; stir.

4. 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.

5. Bring to a simmer & cook for about 5 minutes until the sauce is slightly thickened. Meanwhile, bring several quarts of water to a boil & cook the pasta al dente. Drain the pasta very well. Toss the pasta with the sauce in a warm serving bowl.

6. Add the parmesan cheese and a few grinds of fresh black pepper & toss again.

7. Serve immediately with the lemon wedges. Pass additional parmesan, if desired.

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Dietary Notes:
This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Butter, Gluten, Mushroom, MSG, Cheese, Asparagus, Garlic, Citric Acid allergies.
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