Creamy Asparagus Pasta with Lemon

Ingredients

3 tbsp butter

2 shallots, diced

1 large garlic clove, minced

4 tbsp cornstarch

3 cups whole milk

1 cup heavy whipping

1 cup Pecorino

1 cup Fontina

1 tbsp lemon juice

1 pkg linguine, cooked according to package

2 tbsp of olive oil

2 bunches of asparagus, chopped into pieces

Directions

In a large skillet, melt butter on medium heat. Add in shallots and sauté until transparent, about 2-3 minutes. Add in garlic and sauté another minute.

Add in cornstarch and stir until the onions are coated. Add in milk and heavy whipping cream. Stir occasionally to prevent from sticking and until sauce begins to thicken. Add in Pecorino and Fontina cheese. Stir until cheese has melted. Add in 1 tbsp of fresh lemon juice (or more to taste).

In a large skillet on medium heat, add in olive oil. Once hot, add asparagus to pan. Season with salt and peppers. Cook for about 4-5 minutes. Asparagus should be a bit crunchy and still be vibrant green. Remove from heat.

In a large bowl combine the pasta and about 2/3 of the sauce. Stir to combine. Add in more sauce as needed. Add in asparagus and gently stir to combine.

Serve with freshly grated Pecorino or Fontina and a little lemon juice.

Note: You will have extra sauce. Use for an extra creamy sauce or to reheat leftovers.