4 Servings 20 min Cook
1 1/2 Cup Pasta
2 Cup Asparagus
1/2 Cup Whole Milk
3/4 Cup Dijon Mustard
1 1/2 Cup Wheat Flour
1 Tsp Salt
1 Dash Pepper
1 Tbsp Olive Oil
3 Cloves, minced Garlic
2 Tsp Lemon Juice
1 Lemon Lemon Zest
1/4 Cup Parmesan Cheese
2 Tbsp Parmesan Cheese
Cook pasta in boiling water for 6 minutes.
Add asparagus and continue cooking until just tender (about 3-5 more minutes).
Drain and return to the pot
In a medium bowl, whisk milk, mustard, flour, salt, and pepper.
Heat oil in a small saucepan on medium-high heat.
Add garlic and cook until fragrant and lightly browned (stirring constantly) about 1 minute.
Pour in the milk mixture and whisk.
Continue stirring as you bring to a simmer.
Cook until thick, 1 to 2 minutes.
Stir in lemon zest and juice
Stir this sauce into the pasta and cook over medium-high heat.
Cook until sauce is thick and creamy.
Mix grated Parmesan cheese into the pasta.
Garnish with additional shredded parmesan and enjoy!