Spring Asparagus, Artichoke And Lemon Cream Sauce

• 1/3 c. Butter
• 1 clove garlic, coarsely chopped
• 3/4 c. finely chopped onion
• 1-2 Tbsp. All purpose flour
• 2 c. whole milk
• 3 oz. pkg cream cheese
• 1/2 c. fresh, finely grated mixed parmesan and asiago cheese plus some for garnish
• finely grated zest of one lemon.
• 2 c. fresh asparagus, cooked and diagonally sliced into 1" pieces.
• 3/4 to 1 c. quartered, oil marinated artichoke hearts
• Salt, pepper, and seasoned salt to taste
• 1/8 tsp. MSG (optional).
• Angel hair pasta (enough for three to four servings) cooked to your preference.

1. In a 2-3 qt. saute pan, melt the butter and add the garlic and onion . Saute over medium heat until tender. Add flour, cooking for a few minutes until butter is very slightly browned. Add milk all at once, and whisk to combine. When milk is hot, add cream cheese, cut into chunks, and whisk until smooth. Add parmesan and asiago cheese and half the lemon zest. Stir sauce until smooth and thickened. Add the asparagus pieces and artichoke quarters, heat through. Season to taste with salt, and pepper. Use seasoned salt and MSG (if desired) Keep warm over very low heat until pasta is cooked to desired doneness. Drain pasta and place in serving bowl. (Stir in a little of the oil from the artichokes to keep it from sticking together) Top with sauce, sprinkle with the rest of the lemon zest and grated cheese.

butter, clove garlic, onion, flour, milk, cream cheese, fresh, lemon, fresh asparagus, ube, salt, angel hair pasta

Taken from www.epicurious.com/recipes/member/views/spring-asparagus-artichoke-and-lemon-cream-sauce-1202925 (may not work)