More asparagus! I have a general preference for green asparagus than white. I enjoy the flavor more and not having to peel them is a bonus. Also it is green asparagus season so why not.
I wasn’t quite sure where I was going with buying asparagus and taleggio cheese on the Saturday market but that is how most of my meal planning develops.
Taleggio is an Italian semi-soft cheese made from cows milk. It has a stinkier smell than the fairly mild flavor. It also melts nicely which worked well for my pasta dish.
Aside from the pasta and simply steaming the asparagus I used half an avocado (finely smashed), 50 grams of taleggio and a drizzle of olive oil to give a more creaminess to the whole thing. A bit of salt and pepper and quite a bit of stirring to melt the taleggio, dinner was served!
Tales of Food 
YUM! Here in Mexico City and longing for something like this! Wish I had access to a kitchen now, I’d make some! Maybe next week when I get to Guadalajara and of not, I will surely try this when I get back home!
Have fun in Mexico City! Let me know if you like the pasta, I forgot to mention the very small squeeze of lemon juice I added to at the very end 🙂
Mmm Now that is what I call fancy mac and cheese!