This is something I like to make in the spring when asparagus is in season, it’s a slight twist on an alfredo sauce and I think the vegetables really brighten it up.
It’s best when asparagus is in season, but you can really make it any time of year.
Ingredients
3 tablespoons butter
1 large onion, finely chopped
1 bunch asparagus, finely chopped, woody ends discarded
2 red bell peppers, finely chopped
6 cloves garlic, minced
1 cup heavy cream
1 cup grated fresh parmesan
2 tablespoons cornstarch
1/4 cup cold water
Salt to taste
Directions
Melt the butter in a skillet, then add the onions and garlic and saute until softened. Add the pepper and asparagus and continue to cook until softened, maybe ten minutes over medium heat.
Add the cream and parmesan, bring to a simmer, stirring until combined. If you’ve been cooking pasta to go with it, add some of the pasta water to the sauce to thicken it, otherwise mix the cornstarch with water and drizzle into the sauce to thicken it.
That’s really it! If you want something more substantial, it’s also great with ham in it.
eatbensmeat 