Ingredients for Asparagus Mushroom Pasta Sauce Moosewood
- 1 pound asparagus spears
- 2 tablespoons butter
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon fresh tarragon, chopped
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1/4 cup water
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- cooked pasta
- parmesan cheese for garnish
- fresh dill for garnish
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How to Make Asparagus Mushroom Pasta Sauce Moosewood
- Steam 1 pound asparagus spears until tender-crisp (about 5-7 minutes). Transfer to a colander, rinse under cold water, and set aside to drain thoroughly.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 medium onion, chopped, and 1/2 teaspoon salt. Sauté for about 5 minutes, until softened.
- Add 8 ounces cremini mushrooms, sliced, 1 tablespoon fresh tarragon, chopped, and 1/4 teaspoon black pepper. Cover and cook for 15 minutes, stirring occasionally, until mushrooms are tender.
- Add 1/2 cup dry white wine and 1/4 cup water to the skillet.
- Increase heat to bring the liquid to a boil. Reduce heat to low, sprinkle in 2 tablespoons all-purpose flour, whisking constantly until smooth and fully incorporated.
- Reduce heat to low, cover, and simmer for 10 minutes, stirring frequently, until sauce has thickened slightly.
- Add 2 cloves garlic, minced, and cook for another 5 minutes.
- Just before serving your pasta, stir in the drained asparagus. Toss with your cooked pasta and garnish with parmesan cheese or fresh dill.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
28g
Fat
13g
Carbs
23g
