- 8 ounces fresh morel mushrooms, halved if large, or 1 ounce dried morels
- 3 tablespoons butter
- 1 cup (packed) sliced shallots
- 1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
- 1 1/4 cups vegetable broth (if using fresh morels)
- 2/3 cup whipping cream
- 2 1/2 tablespoons chopped fresh tarragon, divided
- 12 ounces fettuccine
- 1 cup grated Parmesan cheese, divided
- If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark. Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes. Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed. Cut large morels in half.
- Melt butter in heavy large skillet over medium-high heat. Add shallots and fresh or reconstituted morels; sauté until shallots are tender, about 6 minutes. Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels). Bring to boil, cover, and cook 2 minutes. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to pot. Add 1/2 cup Parmesan cheese and sauce; toss. Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon. Serve with remaining Parmesan cheese.