Penne with asparagus and Mornay sauce

Penne with asparagus and Mornay sauce are a delicious variant that combines the freshness of asparagus with the creaminess of the Mornay sauce, which is essentially a béchamel sauce enriched with cheese.

Ingredients

• 350 g of penne pasta
• 500 g of asparagus
• 50 g of butter
• 50 g of flour
• 500 ml of milk
• 100 g of grated cheese (emmental, gruyère, or parmesan)
• Grated nutmeg to taste
• Salt and pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Clean the asparagus by removing the tougher end of the stem. Wash the stems and cut them into pieces, keeping the tips whole.
2. In a pot with lightly salted water, cook the asparagus for about 5-7 minutes or until tender. Drain them and set aside.
3. Bring a pot of salted water to a boil, cook the penne until al dente, then drain and dress them with a drizzle of oil to prevent sticking.
4. While the pasta is cooking, prepare the Mornay sauce. Melt the butter in a saucepan, add the flour and cook for a minute to form a roux. Then gradually pour in the hot milk, stirring continuously to avoid lumps. Cook until the sauce thickens.
5. Remove the saucepan from the heat and incorporate the grated cheese, stirring until completely melted. Season with salt, pepper, and a dash of grated nutmeg.
6. Take a large frying pan, briefly sauté the asparagus in oil, and then add the penne. Pour over the Mornay sauce and gently mix to combine the ingredients well.
7. Allow everything to flavor for a few minutes over low heat.

Curiosity

The Mornay sauce is named after the Marquis Philippe de Mornay, governor of the city of Saumur in 16th century France. This enriched variation of béchamel adds a touch of elegance to many pasta dishes, fish, and vegetables.