Asparagus Pasta

I do not now recall where this offering originated – I did not invent it –  but it has been hanging around for a very long while now and it is about time that I tried it out. It is a useful quickie meal that can use either fresh asparagus, or the tinned variety. I have used the tinned stuff here both because it is both more convenient and a lot cheaper.

 

Ingredients.

30g butter.

2 cloves of garlic, peeled and chopped.

2 tblsp plain flour.

Salt and freshly ground black pepper to taste.

1 ½ cups milk.

Leaves from 5-6 sprigs of thyme.

Juice and zest of a lemon.

1 400g can asparagus pieces, drained.

1 cup freshly grated Parmesan cheese.

 

Method.

Melt the butter in a deep pan over a medium flame. Add the garlic and fry until it begins to turn golden [1 – 1 ½ minutes] then stir in the flour. When it starts to foam add the milk, the salt and the pepper, and the lemon juice and zest. Cook, stirring, over a low-medium heat until the mixture thickens.

Stir in the thyme and the asparagus pieces and cook for another minute or two to ensure that the mixture is properly heated through, then remove from the heat. Stir in the cheese until fully incorporated and serve over freshly cooked pasta of choice.

 

Serves: 2.

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