Stop the presses.

I have officially tired of tomato sauce. This is a true testament to my hard earned now semi-lack of pickiness! Or maybe I’ve just been eating too much pasta.

Anyway, that’s the reasoning behind attempting my very first sauce.  Note the lack of tomatoes!

Thanks to Minimalist Baker for inspiring this recipe.

Serves 2-3

You will need: a large skillet, baking sheet, whisk

Ingredients:

• 1 bunch asparagus
• 1 lemon
• olive oil
• 3-4 garlic cloves garlic, minced
• 10 ounces uncooked wheat pasta
• 2.5 cups skim milk
• 3-4 Tbsp whole wheat flour
• salt and pepper

Directions: 

Preheat oven to 400° F.

(Boil your water/cook your pasta while you are baking your asparagus!)

Rinse and trim asparagus. Place on baking sheet and toss with some olive oil. Add salt and pepper.

Cut a few thin slices of lemon and bake in the oven for about 25 minutes.

Remove sheet from oven and chop asparagus into thirds.

For the sauce…

Heat a large skillet on medium. Add 3 Tbsp olive oil and the garlic. Stir around for 1-2 minutes until the garlic turns a little brown.

Add 3 Tbsp flour and whisk for 30 seconds.

Whisk in milk 1/2 cup at a time.

Add some salt and pepper and continue to whisk.  Lower heat to medium-low and continue cooking to thicken, stirring occasionally.

Continue cooking for a few minutes until the sauce thickens.

Add the juice of half a lemon and stir.

*****

Mix the sauce with the asparagus and you’re good to go.

Feel free to serve with one of the lemon slices!

 

 

 

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!