MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus & Mushrooms in Tarragon Cream
Categories: Pasta, Vegetables, Mushrooms, Dairy, Citrus
Yield: 6 Servings

2 lb Asparagus
2 tb Butter
3 cl Garlic; minced
1 tb Dried tarragon
3/4 lb Mushrooms; thick sliced
1/2 ts Salt
1 tb Unbleached flour
1 1/2 c Half & half
1/2 ts Nutmeg
1/2 c Parmesan cheese
Black pepper
1 Lemon; in 6 wedges
12 oz Pasta

Break off the tough ends of the asparagus stalks & cut
the asparagus at a slant into 3" lengths. Melt the butter
in a large skillet; add the garlic & tarragon and stir
to distribute. Add the asparagus & mushrooms, sprinkle
with the salt; stir. 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. Bring to a simmer & cook for about 5
minutes until the sauce is slightly thickened.

Meanwhile, bring several quarts of water to a boil and
cook the pasta al dente. Drain the pasta very well. Toss
the pasta with the sauce in a warm serving bowl. Add the
parmesan cheese and a few grinds of fresh black pepper &
toss again. Serve immediately with the lemon wedges.
Pass additional parmesan, if desired.

Serving Ideas : Serve with steamed or glazed carrots.

NOTE: This dish is perfect in spring when fresh slender
asparagus is at its peak.

Uncle Dirty Dave's Kitchen

MMMMM

... Fish is the only food considered spoiled when it smells like what it is. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus Hollandaise
Categories: Vegetables, Sauces
Yield: 4 servings

2 bn Asparagus (about 1 lb)

MMMMM------------------------HOLLANDAISE-----------------------------
3/4 c Butter; melted
3 lg Egg yolks
2 tb White wine
1 tb Dijon mustard
1/4 ts Salt
3 Drops hot sauce; to taste
Juice & zest of 1 lemon

Bring a small pot of water several inches deep to a slow
simmer over a low heat. Fashion a double boiler by
placing a glass or metal bowl over * not in * the pot of
simmering water. In the bowl, off the heat whisk the egg
yolks, wine, mustard, lemon juice, and hot sauce until
light and frothy.

Place the bowl over the barely simmering water and
continue whisking until the mixture thickens and more
than doubles in volume, about 4 or 5 minutes. Remove the
bowl from the heat and whisk for a few moments. Slowly
begin adding the melted butter in a steady stream,
whisking continuously.

Once all the butter has been incorporated, slowly whisk
in the lemon juice. If you feel the sauce is a bit too
thick feel free to slowly whisk in a few drops of warm
water.

Serve immediately or keep warm for a few minutes by
covering it and placing it over the warm water, leaving
the heat turned off beneath the water.

Build a steamer with two pots nested together over
medium high heat and steam the asparagus spears until
bright green and tender, 5 minutes or so. Plate, top
with generous spoonfuls of hollandaise and serve.

RECIPE FROM: http://www.foodnetwork.ca

Uncle Dirty Dave's Kitchen

MMMMM

... "Lack of money is the root of all evil." -- George Bernard Shaw
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)