SPRING ASPARAGUS, ARTICHOKE AND LEMON CREAM SAUCE

SPRING ASPARAGUS, ARTICHOKE AND LEMON CREAM SAUCE image

Yield Makes three to four servings

Number Of Ingredients 13

1/3 c. Butter
1 clove garlic, coarsely chopped
¾ c. finely chopped onion
1-2 Tbsp. All purpose flour
2 c. whole milk
3 oz. pkg cream cheese
1/2 c. fresh, finely grated mixed parmesan and asiago cheese plus some for garnish
finely grated zest of one lemon.
2 c. fresh asparagus, cooked and diagonally sliced into 1" pieces.
¾ to 1 c. quartered, oil marinated artichoke hearts
Salt, pepper, and seasoned salt to taste
1/8 tsp. MSG (optional).
Angel hair pasta (enough for three to four servings) cooked to your preference.

Steps:

In a 2-3 qt. sauté pan, melt the butter and add the garlic and onion . Saute over medium heat until tender. Add flour, cooking for a few minutes until butter is very slightly browned. Add milk all at once, and whisk to combine. When milk is hot, add cream cheese, cut into chunks, and whisk until smooth. Add parmesan and asiago cheese and half the lemon zest. Stir sauce until smooth and thickened. Add the asparagus pieces and artichoke quarters, heat through. Season to taste with salt, and pepper. Use seasoned salt and MSG (if desired) Keep warm over very low heat until pasta is cooked to desired doneness. Drain pasta and place in serving bowl. (Stir in a little of the oil from the artichokes to keep it from sticking together) Top with sauce, sprinkle with the rest of the lemon zest and grated cheese.