Adding just a little whole milk and cheese to this dish imparts creaminess while not being heavy. But for a more decadent dish, substitute cream or half-n-half for the milk.

ingredients

6 Tablespoons Olive Oil
1 Pound Asparagus, sliced
4-5 Grams (2 cloves) Garlic, minced
2 Cups Vegetable Stock
1 Cup Milk, Half-n-half, or Cream
.8 Oz/22 Grams (3 Tablespoons) Cornstarch
1/4 Cup Fresh Lemon Juice (about 1 lemon)
2 oz (1/2 cup) Grated Parmasan, Romano, or crumbled Feta
1 Oz (1/2-3/4 Cup) Fresh Parsley or Basil, minced
Fresh Ground Pepper
1-3 Grams (a teaspoon or less) Kosher Salt, to taste
1 Pound Pasta of choice, cooked

deviations & tips

Fresh lime juice can be substituted for the lemon.
Also tastes great with broccoli, peas, or zucchini.
Be sure not to add lemon to the sauce until the end and while the sauce is NOT bubbling. Otherwise, you may curdle the milk.
Make it vegan by omitting the cheese and substituting coconut milk.
Go gluten-free with rice pad thai noodles!

the method

In a saucepan, heat olive oil over medium. Add asparagus and garlic and saute for 2 minutes.

Saute asparagus with garlic for a couple minutes.

Add stock to saucepan. In a small bowl, stir the cornstarch into the milk until completely dissolved. Reduce heat to medium low and add milk mixture to asparagus and stock. Blend thoroughly. Cook uncovered for 5-10 minutes or until the asparagus is tender and sauce has thickened.

Remove from heat and make sure that sauce is NOT at all bubbling. Stir in lemon juice and cheese. Taste and add salt as needed. How much salt you need can vary greatly depending on the amount of sodium in your stock and cheese. Add lots of fresh ground pepper and blend in fresh herbs. Add sauce to pasta and cook gently over low heat for a minute or 2 or until pasta starts to absorb sauce.