Sadly I don't have a picture. It was too dark and Chad and I were too anxious to try it. Haha.
I added one small addition that I felt it needed, that is in italics.
Pasta with asparagus, chicken and Gorgonzola
• 1/2 pound asparagus, trimmed
• 1/2 pound linguine
• 1 tablespoon unsalted butter
• 1 chicken breast, cut into thin strips
• Salt and freshly ground pepper to taste
• 1 shallot, finely chopped
• 1/2 cup heavy cream
• Red pepper flakes to taste
• 2 ounces Gorgonzola cheese, crumbled
• 1 tablespoon fresh tarragon leaves, plus several whole sprigs for garnish
• 1/4 cup freshly grated Parmesan cheese
splash of white wine
Bring a large pot of salted water to a boil. Cut the asparagus into 1/2-inch lengths. Blanch the asparagus for 2 to 3 minutes, or until just crisp-tender. Remove the asparagus from the water, and add the linguine to the boiling water. Cook until al dente. Reserve 1/2 cup of the pasta water, and drain the noodles.
Melt the butter in a large skillet set over medium-high heat. Add the chicken strips and season with salt and pepper. As the chicken begins to brown, add the shallot. Continue cooking just until the shallot begins to soften. Stir in the cream, scraping the bottom of the pan to release any browned bits.
Stir in the red pepper flakes. Add the Gorgonzola cheese, stirring to melt. Taste and add more salt and pepper if needed. (this is where I added in a splash or two of white wine...we then drank the rest)
Add the tarragon, cooked asparagus and linguine and toss to coat evenly with the sauce. If the sauce seems too thick, add some of the reserved pasta water and cook until reduced to the desired consistency. Place on a warmed platter and garnish with Parmesan and fresh tarragon.
Makes 2 to 3 servings.