Fettuccine with Morels, Asparagus And Goat Cheese
| Yield: | 4 servings |
| Categories: |
| 1/2 | c | Minced shallot |
| 2 | tb | Unsalted butter |
| 1/2 | c | Dry white wine |
| 1/2 | c | Chicken broth |
| 1/2 | lb | Fresh morels; washed well, |
| Patted dry; and trimmed | ||
| 1/2 | c | Heavy cream |
| 6 | oz | Mild goat cheese such as Montrachet; crumbled |
| 3/4 | lb | Asparagus; trimmed, and |
| Cut into 1/2" pieces | ||
| 1/4 | c | Minced fresh chives |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3/4 | lb | Fettucine |
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