Fettucine with Morels, Asparagus, And Goat Cheese
| Yield: | 1 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 (about 1 |
| ; 1/2 cups) | ||
| 3/4 | lb | Asparagus; trimmed, cut into |
| ; 1/2-inch pieces, | ||
| ; and cooked in | ||
| ; boiling salted | ||
| ; water for 2 to 3 | ||
| ; minutes, or until | ||
| ; tender | ||
| 1/4 | c | Minced fresh chives |
| 3/4 | lb | Fettucine |
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