Meatless Monday...asparagus is almost in season!
1 lb. asparagus, cut into 1 inch pieces
1/2 pound angel-hair pasta
1 T butter
2 scallions, sliced (about 1/4 c)
1 T unbleached all-purpose flour
1/4 c half-and-half
3/4 c grated parm
1/4 c chopped mixed herbs (3 T basil, 1 1/2 t oregano, 1 1/2 t thyme)
Salt and Pepper
1 1/2 t olive oil
1 bunch chard (about 12 ozs) stems removed, chopped
1 T chopped fresh chives
Steam asparagus for 5-7 min, until tender.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and put back into the pot.
Meanwhile, melt butter in a skillet over med-high. Add scallions and saute until golden, about 5 min. Add flour and saute for 3 min. Add half and half, whisking to remove lumps, and heat through. Add Parmesan and stir until it has melted and the sauce has a nice texture. Stir in the mixed herbs. Taste and adjust the seasoning as needed with salt and pepper. Keep warm.
Heat the oil in a skillet over med-high heat. Add the chard and saute just until it starts to wild, about 3 min. Add the asparagus, and stir to combine.
Toss pasta with chard and asparagus. Pour cheese sauce over the mixture, and stir gently to incorporated. Sprinkle the chives on top and serve.