** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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