Looking for a way to use your early summer lettuce, try this pasta recipe

Ingredients

8 oz pasta, prepared
1 bunch lettuce, chopped
1/2 bunch (4 oz-ish) of asparagus, cut into 1-inch pieces
1 (4 oz) package of mushrooms, chopped
3/4 cup whole milk
1/3 cup parmesan cheese
2 tsp chicken stock, divided
1 tbsp flour
3 to 9 tsp corn starch, divided
2 tbsp basil, diced
Salt and pepper to taste

Directions

1. To prepare vegetable topping, place asparagus in a skillet with a small amount of water and heat to a simmer then cover.
2. Simmer for 3-5 minutes or until asparagus is mostly tender.
3. Place mushrooms in skillet with 1 tsp of chicken stock and cook uncovered until asparagus are tender.
4. To prepare sauce, heat milk and parmesan cheese and 1 tsp of chicken stock in a saucepan over low-heat.
5. As milk and parmesan cheese warm up, whisk continuously and slowly turn up the heat to medium heat.
6. Once parmesan melts into the milk, whisk in flour. Then whisk in 1 tsp corn starch at a time until your sauce reaches the desired consistency.
7. Assemble the bowl by layering the pasta, lettuce, asparagus-mushroom mixture, sauce, and diced basil.

NOTE: You might want to make the sauce a little thicker as it will thin out as the lettuce wilts while you are eating.