Asparagus Pasta
White sauce pasta with roasted asparagus and infused with garlic and lemon.
Ingredients
- 2 lemons slice one lemon
- 1 bunch of asparagus trimmed
- 3 tbsp olive oil
- 5 cloves of garlic minced
- 10 ounce pasta of your choice I use the bow tie pasta
- 2 cups milk
- 3 tbsp all purpose flour
- salt and pepper as per taste
- freshly grated parmesan cheese for garnish
Instructions
- Preheat the oven at 400 F. Line a baking sheet with aluminum foil.
- Place the trimmed asparagus and lemon slices on the baking sheet, toss with 1 tbsp of oil, salt and pepper.
- Bake for 20 minutes. Cut the asparagus into 1-2 inch pieces once they cooked and cooled down.
- As asparagus is getting bake, cook the pasta as per the package instruction. Add generous amount of salt to the pasta water and cook the pasta al dante (firm to bite).
- In a large skillet, heat 2 tbsp of olive oil on a medium heat.
- Once hot, add minced garlic and cook until it turns light brown.
- Next, stir in the flour. Cook for half a minute and start pouring milk, 1/2 cup at a time and whisking in parallel.
- Once all milk is added, reduce the heat to low and keep stirring until the sauce thickens.
- Add juice of one lemon, salt, pepper as per taste and roasted asparagus pieces (leave about 1/4th of asparagus to serve on top). Give a nice stir.
- Add cooked pasta and toss to coat.
- Serve warm, topped with remaining asparagus and freshly grated parmesan cheese.