Fettuccine with Asapargus, Morels, and Tarragon

Name: Fettuccine with Asapargus, Morels, and Tarragon
Yield: Makes 4 Servings
Ingredients: 8 ounces fresh morel mushrooms, halved if large, or 1 ounce dried morels; 3 tablespoons butter; 1 cup (packed) sliced shallots; 1 pound asparagus, trimmed, cut into 1 1/2-inch lengths; 1 1/4 cups vegetable broth (if using fresh morels); 2/3 cup whipping cream; 2 1/2 tablespoons chopped fresh tarragon, divided; 12 ounces fettuccine; 1 cup grated Parmesan cheese, divided

By Bon Appétit Test Kitchen

March 31, 2007

Recipe notes