This recipe was adapted from Closet Cooking.
-4 cups water
-1 1/2 pounds asparagus, trimmed and cleaned, reserving the stems
-1 pound pasta, your choice
-4 tablespoons butter
-4 tablespoons flour
-2 cups cheddar cheese
-salt and pepper to taste
-1 tablespoon grainy mustard
-1/2 cup basil pesto
-1 cup cheddar cheese
|Put the asparagus to a boil, boil for two minutes. Drain, but reserve two cups of the water.|
Boil another pot for the pasta, cook according to directions.
Melt the butter in a sauce pan, stir in the flour and cook until it is golden brown and bubbly. Stir in two cups of the cheddar cheese until a thick sauce forms. Add in the pasta, pasta water to loosen the sauce as needed, the asparagus and the mustard.
|Pour into a greased 8x8 or 9x13.|
Top with the additional cheese and pesto.
|Bake for 30-40 minutes at 350.|
I thought this recipe was good, but my dad loved it. He's asked for me to make it again at least twice since I first made it. My brother wasn't a big fan, he said the cheddar cheese wasn't good in this recipe, especially when reheated. Overall it had more likes than dislikes, I'll probably make it again.