Pam’s latest favorite way to enjoy asparagus is in a pasta dish with locally made Severino pasta. The farm store is stocked with bunches of asparagus picked fresh each morning and the pasta and cheese for this recipe.
1 lb asparagus
1 lb pasta
3 Tbsp unsalted butter
3 garlic cloves, minced
3 Tbsp flour
1 cup chicken broth
1 cup milk
1/4 cup fresh parsley, chopped
½ cup Parmesan cheese, grated
freshly ground pepper
Bring a pot of salted water to boil.
Cut the asparagus into half- inch pieces, keeping tips whole.
Cook the asparagus for 60-90 seconds in the boiling water, remove with a slotted spoon and set aside.
Cook the pasta in the boilng water until al dente and drain.
Melt the butter in a saucepan and cook the garlic until golden. Add the flour and whisk together to form a roux. Add the stock and milk and keep whisking until the sauce is smooth and thickens.
Add the sauce, asparagus, parsley and Parmesan to the pasta. Stir to combine and season to taste with salt and pepper.