Fettuccine with Asparagus, Morels, and Tarragon

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Fettuccine with asparagus, morels, and tarragon

Ingredients

Fettuccine Pasta - 12 oz
Morels - 8.1 oz
Asparagus - 15.9 oz
Shallot - 5.3 oz
Parmesan Cheese - 6.3 oz
Butter - 3 spoons
Chicken Broth - 10 fl oz
10% cream - 3 fl oz
Tarragon - 0.4 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

If fresh morels are not available, you can also make the pasta with dried mushrooms, in which case you will need 30 grams: pour 500 ml of hot water over them and let them soak for twenty minutes to soften. Cook the mushrooms in the same way as fresh ones, with the difference that instead of vegetable broth, you will use the mushroom soaking water.

Step 2

Slice the shallots into thin rings, cut larger mushrooms into several pieces, and trim the thick ends off the asparagus spears before cutting them into sections about 3–4 cm long.

Step 3

In a cast iron skillet, melt the butter and sauté the shallots with the mushrooms until the onions are soft. Add the asparagus and broth (or mushroom infusion) — when it comes to a boil, cover the skillet with a lid. After two minutes, stir in the cream and most of the tarragon. Cook the sauce, uncovered, for about four more minutes, then remove from heat and season with salt and pepper.

Step 4

Cook the pasta until al dente, then mix it with the sauce and half of the grated Parmesan cheese. When serving, sprinkle with chopped tarragon and additional grated cheese.