Fettuccini with Morels and Asparagus

  • 8  ounce  Rossi Pasta Classic Fettuccini
  • 1 3/4  lb  fresh asparagus, trimmed, cut into 1-inch lengths
  • 3  tablespoon  butter
  • 2   large garlic cloves, minced
  • 1   teaspoon  dried tarragon
  • 12  ounce  fresh morels, trimmed, cut into 1/4-inch thick slices
  • 1 1/4   cup  whipping cream
  • 1/2   cup  canned chicken broth
  • 1  cup  freshly grated parmesan cheese (about 3 ounces)
  •   salt & pepper to taste
Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl. Add fettuccini to same pot and cook until tender but still firm to bite. Drain fettuccini. Return pasta and asparagus to same pot. Meanwhile, melt butter in large skillet over low heat. Add garlic and tarragon and stir 1 minute. Add morels and saute' 4 mintues. Add cream and broth; boil until morels are tender and sauce thickens slightly, about 4 minutes. Stir in 1/2 cup Parmesan cheese. Add sauce to pasta and asparagus; toss to coat. Season with salt and pepper. Pass remaining Parmesan separately.