How to Make It
Step 1
Preheat oven to 425°.
Step 2
Place first 4 ingredients in a blender; process 15 seconds or until smooth.
Step 3
Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook, stirring constantly with a whisk, 5 minutes or until mixture simmers. Cook, stirring constantly with a whisk, 2 minutes or until thick. Remove from heat; stir in cheese, and cover.
Step 4
Place asparagus on a jelly-roll pan coated with cooking spray. Bake at 425° for 10 minutes or until browned, stirring once.
Step 5
Cook pasta according to package directions, omitting salt and fat; drain well.
Step 6
Place pasta and asparagus in a large bowl. Add cheese mixture and oil, tossing well. Serve immediately.
Step 7
Step 8
Young Chefs can:
Step 9
Trim asparagus by breaking off ends
Step 10
Break uncooked spaghetti into smaller pieces
Step 11
Step 12
Older Chefs can:
Step 13
Help grate and measure
Step 14
Parmigiano-Reggiano cheese
Step 15
Stir together pasta, asparagus, cheese mixture, and oil
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