Lime Asparagus Spaghetti
Asparagus has a fresh, almost grassy taste with a hint of sweetness, especially if you purchase the pencil-thin young asparagus. Part of the charm of this pretty salad is the long asparagus strips, which look like noodles.
Asparagus is an excellent source of vitamin A, helping to support healthy eyes and reducing inflammation in the body.
Cook time: 20min
1 pound asparagus spears, trimmed and cut into 2-inch pieces
2 teaspoons olive oil
2 teaspoons garlic, minced
2 teaspoons all-purpose flour
1 cup unsweetened store-bought rice milk (or use Homemade Rice Milk)
Juice and zest of ½ lemon
1 tablespoon fresh thyme, chopped
Black pepper, freshly grounded, to taste
2 cups cooked spaghetti
¼ cup Parmesan cheese, grated
- Fill a large saucepan with water and bring to a boil over high heat. Add the asparagus and blanch until crisp-tender, about 2 minutes. Drain and set aside.
- In a large skillet over medium-high heat, heat the olive oil. Add the garlic, and sauté until softened, about 2 minutes. Whisk in the flour to create a paste, about 1 minute.
- Whisk in the rice milk, lemon juice, lemon zest, and thyme.
- Reduce the heat to medium and cook the sauce, whisking constantly, until thickened and creamy, about 3 minutes.
- Season the sauce with pepper.
- Stir in the spaghetti and the asparagus.
- Serve the pasta topped with the Parmesan cheese.