Here is a simple dish that I threw together instead of making my intended Fettuccine Alfredo since I had no Parmesan and needed to use up some basil. I have never used asiago in a sauce before, so this was a bit of an experiment. Luckily it turned out rich and delicious!
1 cup half and half 3 cloves of garlic
3/4 cup of asiago cheese, grated
4 tablespoons of butter
A substantial handful of basil
1/4 cup flour
Salt and pepper to taste
Enough fettuccine for two
First put a large pot of salted water on to boil. While you are waiting, slice the garlic into slivers, roughly chop the basil, and grate the asiago.
The sauce cooks quickly so I advise waiting to cook it until you toss the pasta in. After you put the pasta in, melt the butter in a small saucepan on low heat and add the garlic. Once it begins to brown, add the flour and stir gently. You should see the butter and flour begin to create a sort of golden bubbling foam.
Continue stirring and cooking for about 3 minutes, then add the half and half. Stir until it is combined and then let it cook, stirring occasionally, until the sauce begins to simmer slightly. It should be slightly thick and fragrant.
Then add the asiago and stir gently until it is melted in. Be careful not to over-cook it or it will separate. Add most of the basil (saving the rest for garnish) and salt and pepper to taste. You probably will not need too much salt since the cheese contributes a fair amount on its own. Once it is smooth and creamy, remove it from the heat.
I like to put my pasta in a bowl with some olive oil before I add any sauce so that the pasta does not stick. You can do this if you like.
Pour your sauce onto the fettuccine and garnish with a bit of basil or another herb of your choosing. Serve immediately while hot and enjoy!