Fettuccine With Morels, Asparagus, And Goat Cheese Recipe

• 1/2 c. chopped shallot
• 2 Tbsp. unsalted butter
• 1/2 c. dry white wine
• 1/2 c. chicken broth
• 1/2 lb fresh morels (available seasonally at specialty producemarkets and some supermarkets), washed well, patted dry, and trimmed
• 1/2 c. heavy cream
• 6 ounce mild goat cheese such as Montrachet crumbled (about 1 1/2cups)
• 3/4 lb asparagus trimmed, cut into 1/2-inch pcs, and cooked inboiling salted water for 2 to 3 min, or possibly till tender
• 1/4 c. chopped fresh chives
• 3/4 lb fettuccine

Directions