Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        asparagus
   2      tablespoons   butter
   3      cloves        garlic -- minced
   1      tablespoon    dried tarragon
     3/4  pound         mushrooms -- thickly sliced
     1/2  teaspoon      salt
   1      tablespoon    unbleached flour
   1 1/2  cups          half and half
     1/2  teaspoon      nutmeg
     1/2  cup           parmesan cheese
                        black pepper -- to taste
   1                    lemon -- cut in 6 wedges
  12      ounces        pasta

Preparation:

Break off the tough ends of the asparagus stalks and cut the asparagus at a slant into 3" lengths. Melt the butter in a large skillet; add the garlic and tarragon and stir to distribute. Add the asparagus and mushrooms, sprinkle with the salt; stir. Saute over medium heat for about 10 minutes. Sprinkle the flour over the vegetables and stir to distribute. Add the half and half and nutmeg. Reduce the heat to low. Bring to a simmer and cook for about 5 minutes until the sauce is slightly thickened. Meanwhile, bring several quarts of water to a boil and cook the pasta al dente. Drain the pasta very well. Toss the pasta with the sauce in a warm serving bowl. Add the parmesan cheese and a few grinds of fresh black pepper and toss again. Serve immediately with the lemon wedges. Pass additional parmesan, if desired. Serving Ideas : Serve with steamed or glazed carrots.