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Fettuccine with asparagus, morels, and tarragon from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • shallots
  • asparagus
  • Parmesan cheese
  • heavy cream
  • fettuccine pasta
  • tarragon
  • morel mushrooms

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Notes about this recipe

  • Barb_N on May 04, 2015

    A good friend gifted me a bag of morels- this is what I made. I didn't have tarragon; unlike Breadcrumbs, I think it might have overpowered the mushrooms. I like them pretty bare- a little butter, a little cream, some salt- good thing they are a once or twice a year indulgence. This is a perect recipe to let them shine.

  • Breadcrumbs on June 26, 2011

    Just a follow-up to my review, I forgot to mention that the tarragon is really what took this dish over the top. The subtle anise flavour infused the cream sauce and elevated all the other ingredients. Made me remember how much I love tarragon.

  • Breadcrumbs on June 26, 2011

    p. 217 - First use of this recipe and, this book. The recipe delivered on the book's promise of Fast, Easy, Fresh and I'll definitely be giving other recipes in the book a closer look based on today's results. The dish was inspired by the fact that for the first time ever, I found fresh morels at our farmer's market. I was practically giddy and couldn't wait to get home to see what and EYB search would yield! My journey ended here and we absolutely adored this recipe. The simple sauce allowed the earthy, nutty flavours of the morels to shine and, be the star of the dish. The sweetness of the shallots and asparagus provided just the right balance and the crisp, freshness of the asparagus provided some textural balance. Truly scrumptious, I'd happily make this again. K-10

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