1 bunch asparagus (trimmed and cut into 1 inch pieces)
2 tablespoons butter
1 cup cooked pork or chicken (This is a great recipe to use left-over meat)
1/3 cup onion (chopped)
3 cloves garlic (minced)
2 tablespoons flour (whole wheat or almond flour works well)
1 1/2 cup milk (cow's milk)
1/2 cup Monterey Jack Cheese or Cheddar Cheese (shredded)
Sprinkle with pepper
Cook the macaroni according to package directions, adding asparagus the last 1 minute of cooking. Drain and set aside. You can use the same pot for the next step.
In a large skillet or pot melt the butter over medium heat. Add the onion and garlic and cook for about 2 minutes stirring occasionally until the onions are translucent and soft. Add the meat and dust with the flour to coat and then add the milk. Cook and stir until thick and bubbling. Stir in cheese, macaroni and asparagus.
You can cool this down, cover and refrigerate if serving at a later time. Otherwise, place in oven on 350 degrees F and bake for 30 minutes uncovered.