Servings: 4

Ingredients

4 cups water

1 1/2 pounds asparagus, trimmed and cleaned, reserving the stems

1 pound pasta, your choice (gluten free for gluten free)

4 tablespoons butter

4 tablespoons flour (rice flour or masa harina for gluten free)

2 cups gruyere or Louis D'or, grated

salt and pepper to taste

1 tablespoon grainy mustard

1/2 cup pesto ramp pesto

1 cup gruyere or Louis D'or, grated

Directions

Step 1: Bring the water and reserved asparagus stems to a boil, reduce the heat and simmer for five minutes then remove the stems from the water.

Step 2: Add the asparagus to the water and simmer until just tender, about 2 minutes.

Step 3: Remove the asparagus from the water and set aside, reserving 2 cup of the water.

Step 4: Start cooking the pasta as directed on the package.

Step 5: Melt the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.

Step 6: Mix in the flour and let simmer until it returns to a light golden brown.

Step 7: Mix in the reserved asparagus water and cheese and heat until the sauce has thickened and the cheese has melted.

Step 8: Season with salt and pepper, remove from heat and mix in the mustard, ramp pesto, and asparagus and pour the mixture into a baking dish.

Step 9: Sprinkle the remaining cheese on top and bake in a preheated 350F/180C oven until golden brown on the top and bubbling on the sides, about 30-40 minutes.