Asparagus and bright lemon give a rich dish a fresh spin. Mascarpone cheese is an Italian cream cheese. It usually comes in a plastic tub and is available at most supermarkets. Grana Padano is a hard Italian grating cheese similar to Parmigiano-Reggiano but with a less bold flavor and a lower price.
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To make a béchamel, stir milk into a butter and flour roux.
Serve with a Classic Caesar Salad.
This is my go to alfredo. I agree with the other reviewers about baking it. You have to add more liquid if you don't want it to be dry. What I normally do is make the sauce use dry pasta and cook it to completion then add the sauce. An instant meal that everyone asks for. I also, swap out the asparagus for grilled chicken slicing it into strips sometimes. I omit the bread crumbs when I make it this way.
Loved the flavors of this but can only give it three stars because of the following reasons. First, as noted by other reviewers, it turned out dry. I used the amount of fresh pasta called for in the recipe. It was too much. I think if I make this again I will add the pasta in increments until I get to a good ratio of pasta to sauce. Second, this is prep intensive and makes a huge mess. But the flavor was good. I did add chopped garlic to the scallions & asparagus mixture. And I was generous with the fresh thyme.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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