Tender asparagus layered between pasta and a creamy white sauce
1 1/2 pounds fresh asparagus spears, trimmed and cut into 1-inch pieces
8 ounces penne or other pasta
3 tablespoons flour
1 1/2 tablespoons cornstarch
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1/4 teaspoon dried basil
3 cups milk
6 ounces cream cheese
1/4 cup grated parmesan cheese
1. In a large stock pot, bring about 2 quarts of water to a boil. Add asparagus and cook just until tender, about 5 minutes. Remove asparagus from water with a slotted spoon and set aside.
2. Add water as needed to the pot, and bring back to a boil. Add pasta and cook according to package instructions. Drain and rinse with hot water.
3. While pasta is cooking, make the white sauce by combining the flour, cornstarch, seasonings, and milk in a large sauce pan. Whisk to remove lumps and bring to a boil, stirring constantly. Boil for a minute or two until thickened.
4. Turn heat to low. Add cream cheese and stir until melted. Add parmesan cheese and mix well.
5. To serve, layer pasta, asparagus, and sauce on plates. Leftovers can be combined for re-heating, or layered in a casserole dish and re-heated in the oven (350 degrees for 30 minutes).
This is one of my favorite ways to eat asparagus! I love pasta and white sauces, and the flavor of this is very yummy with asparagus! I created this combination a couple of years ago when I was looking for more variety to use up all the asparagus we had. My rating: 10/10
|Average vote based on 2 reviews.|