Photo: Brie Passano; Styling: Claire Spollen
Adding mozzarella cubes creates slightly melted bombs of gooey goodness.
Serves 4 (serving size: 1 1/2 cups)
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 4 minutes. Combine 1/4 cup milk and flour; stir with a whisk. Add flour mixture, 1 1/2 cups milk, salt, pepper, and hearts of palm to pan; bring to a simmer. Add asparagus; cook 4 minutes, stirring frequently. Add Parmesan; cook 30 seconds, stirring constantly. Remove from heat; stir in pasta and mozzarella.