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
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.