Straw and Hay Alfredo with Roasted Asparagus

Yield: 8 servings
2 cups 1% low-fat milk
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon butter
3 garlic cloves, minced
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
Cooking spray
8 ounces uncooked whole wheat spaghetti
8 ounces uncooked spaghetti
2 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper.
1.Preheat oven to 425 degrees.
2.Combine first four ingredients in a blender; process until smooth.
3.Melt butter in a saucepan over medium-high heat. Add garlic; sauté 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
4.Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425 degrees for 10 minutes or until browned, stirring once.
5.Cook both pastas according to package directions, omitting salt and fat; drain well.
6.Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add olive oil and pepper; toss gently. Serve immediately.
Mary