Ingredientes: 500 gramas de macarrão tipo Talharim cozido “al dente” e escorrido. Reserve numa travessa aquecida. Molho: 5 colheres (sopa) de manteiga ou margarina; 2 colheres (sopa) de amido de milho; 2 cubinhos de caldo de galinha; 3 xícaras (chá) de leite; 1 xícara (chá) de queijo tipo Minas curado, ralado; 1 vidro de aspargos em conserva escorridos e picados. Preparo: Numa panela, derreta a manteiga ou margarina. Junte o amido de milho e o caldo de galinha dissolvido no leite quente e mexa bem. Cozinhe mexendo sempre até engrossar um pouco. Junte o queijo ralado e os aspargos picados. Mexa bem. Misture metade do molho ao macarrão reservado. Cubra com o restante do molho e sirva imediatamente acompanhado de mais queijo Minas ralado. Variação: Reserve alguns aspargos inteiros e junte ao molho quando estiver pronto. Se quiser, adicione salsinha picada grosseiramente ao molho.
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