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Here is the second of a series of three recipes featuring the fabulous Michigan Morel Mushrooms, this time paired with another famous Michigan treat, Spring-fresh Asparagus. Happy Hunting!

1-3/4 pounds fresh asparagus, trimmed, cut into 1-inch lengths
8 ounces fettuccine
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon dried tarragon
12 ounces fresh morels, trimmed, cut into 1/4 inch thick slices
1-1/4 cups whipping creme
1/2 cup canned chicken broth
1 cup freshly grated Parmesan cheese (about 3 ounces)

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccine to same pot and cook until tender but still firm to bite. Drain fettuccine. Return pasta and asparagus to same pot. Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir one minute. Add morels and saute 4 minutes. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese. Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately. Serves 4.

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