Spaghetti with a Creamy Italian Red Sauce with Grilled Asparagus

I’ve been taking a cooking class at the Blue Lemon and incorporated what I learned with my own twist. It turned out pretty good! Enjoy!
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Sauce:
Olive Oil, 2 turns around pan
1-2 cloves of garlic
1/2 can Prego Spaghetti Sauce
Heavy Cream, enough to cover noodles
Salt to taste, about 1/2 tsp
Parsley to taste, about 1 tsp
Roux
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Heat olive oil in a big sauce pan. Add garlic. Roast garlic. Add spaghetti sauce and cream. Whisk together. Add seasonings and roux, to thicken. Whisk until smooth. Add cooked spaghetti. Use tongs to stir/fold noodles into sauce. Heat.
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Lemon Grilled Asparagus:
olive oil
lemon juice
parmesan cheese
pepper
salt
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Heat olive oil in a sauce pan. Add asparagus and squirt lemon juice over asparagus. Sprinkle cheese, pepper and salt over veggies. Grill veggie one side at a time.
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Breadsticks:
rhodes rolls, thawed and risen (6 for given amounts)
butter, melted
parmesan cheese
garlic salt
parsley
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Melt 1/4 cube butter. Pour into a cookie sheet. Roll out the rolls into snakes. Roll in butter and line them up in cookie sheet. Sprinkle spices over it. Bake at 350 degrees for about 15 minutes or until golden brown.

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