Instructions: Cook the asparagus in boiling salted water for 2 to 3 minutes, or until tender. Set aside. In a heavy skillet cook the shallot in the butter over moderately-low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and goat cheese and cook the mixture over low heat, stirring until the cheese is melted. Stir in the asparagus, chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the Tagliatelle until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

yields 4 to 6 servings as a first course.

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