Straw And Hay Alfredo With Roasted Asparagus

• 2 cups 1% low-fat milk
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon butter
• 3 garlic cloves, minced
• 1 cup (4 ounces) grated Parmigiano-Reggiano cheese
• 1 pound asparagus, trimmed and cut into 2-inch pieces (about 2 cups)
• Cooking spray
• 8 ounces uncooked whole wheat spaghetti
• 8 ounces uncooked spaghetti
• 2 tablespoons truffle oil
• 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 425u0b0.
2. Combine first four ingredients in a blender; process until smooth.
3. Melt butter in a saucepan over medium-high heat. Add garlic; saute 30 seconds. Add milk mixture to pan; cook 3 minutes or until mixture simmers, stirring constantly. Cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
4. Place asparagus on jelly-roll pan coated with cooking spray. Bake at 425u0b0 10 minutes or until browned, stirring once.
5. Cook both pastas according to package directions, omitting salt and fat; drain well.
6. Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Serve immediately.

milk, cream cheese, flour, salt, butter, garlic, cheese, cooking spray, whole wheat spaghetti, spaghetti, truffle oil, freshly ground black pepper

Taken from www.myrecipes.com/recipe/straw-hay-alfredo-with-roasted-asparagus (may not work)