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Asparagus and Pasta Gratin

Total Time: 60 mins.
Prep Time: 20 mins.
Cook Time: 40 mins.
Serves: 4 to 5

Ingredients

500 mL (2 cups) Arrowhead Mills® Corn Elbow Pasta
300 g (1 bag) Europe's Best® Asparagus Spears, defrosted, ends trimmed cut into 1 1/2 -inch (3 cm) pieces
30 mL (2 tbsp) butter
5 mL (1 tsp) mild curry powder
30 mL (2 tbsp) All-Purpose Flour
500 mL (2 cups) milk
375 mL (1 1/2 cups) grated Swiss or Cheddar cheese
25 mL (1/2 cup) grated Parmesan cheese, divided
4 mL (3/4 tsp) salt
1 ml (1/4 tsp) pepper

Star Product

Asparagus Spears

Directions

  1. Cook pasta in a large amount of boiling salted water for 8 to 10 minutes or until tender adding Europe’s Best Asparagus Spears for the last two minutes. Drain very well.
  2. For the sauce, in a large saucepan, melt butter over medium heat. Add curry powder and stir for 30 seconds. Add flour and cook, stirring, for 3 minutes. Whisk in milk and cook, stirring, for 4 to 5 minutes, until mixture comes to a boil and sauce thickens. Stir in Swiss or Cheddar cheese, ¼ cup (50 mL) Parmesan cheese, salt and pepper.
  3. Remove from heat and gently stir in cooked pasta and asparagus pieces. Spoon mixture into a greased 6-cup (1.5 L) baking dish. Sprinkle with remaining ¼ cup (50 mL) Parmesan cheese.
  4. Bake in a preheated 375ºF (180ºC) oven for 20 to 25 minutes or until bubbling and golden.

Makes 4 to 5 portions.

Tips:  Sauce can be made, poured into a ceramic dish, covered and refrigerated one day ahead. To finish assembling dish, cook pasta and asparagus according to Step 1. Add prepared sauce and gently combine (sauce will be cold and thick – it can be reheated in microwave before combining with pasta and asparagus). If using cold sauce, add an extra 8 minutes to baking time.