Ingredients

The following ingredients have 5 Servings
  • 1 pound long cut pasta (I used Diada De Laurentiis Pasta from Target)
  • 1 large bunch asparagus ends trimmed
  • 1 tablespoon olive oil
  • salt and fresh black pepper (to taste)
  • 2 tablespoons unsalted butter
  • 8 ounces mascarpone cheese (may sub cream cheese if needed)
  • 1 cup heavy cream
  • 2 cups milk (I used 2%)
  • 8 ounces feta cheese (finely crumbled or grated)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon freshly grated lemon zest
  • pinch of crushed red pepper (optional)
  • 1/4 cup flat leaf parsley (chopped)

Instruction

  • Bring a large pot of water to a boil. Boil the past according to package directions until al dente. Drain.
  • Preheat your grill to high heat. Place the asparagus in a baking dish, coat with olive oil and sprinkle salt and pepper over them. Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Remove and chop into thirds.
  • Alternately, you may roast the asparagus by preheating the oven to 400 degrees.
  • Place the asparagus in a roasting pan or on a baking baking sheet and toss with the 1 tablespoon olive oil, salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and crisp. Remove and chop into thirds.
  • Heat a large skillet with high sides over medium-high heat, add the butter, cream, milk, and mascarpone and feta cheeses. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the lemon juice, lemon zest, crushed red pepper and a good pinch of pepper, whisking until the cheese has fully melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and asparagus to the sauce and toss well. Cook another 1-2 minutes to warm through. Add the parsley and toss. Serve immediately with fresh feta or parmesan.