Creamy asparagus and lemon pasta

6 oz cooked pasta

1 Tbsp extra virgin olive oil

10-15 asparagus spears, washed and trimmed

1 clove garlic, minced

1/2 lemon zest

2 cups milk

2 Tbsp cornstarch

salt and pepper to taste

shredded Parmesan cheese

fresh cut onion chives

In a pan over medium heat, sautee asparagus until tender

Add garlic and stir for 30 seconds

In a separate bowl whisk together mile and cornstarch, add to asparagus and garlic

Stir to mix well, and let sauce thicken

Add lemon zest, salt and pepper, cook for 30 seconds, add pasta to cook

Remove from heat and top with shredded Parmesan cheese and chives

Serve hot