Boil a pot of water. You will be using this to steam the asparagus first and then cook the pasta.

In the meantime, chop all your veggies - garlic, onions, red & yellow bell peppers. Cut asparagus into 1-inch pieces.

Once water boils, add asparagus. Steam for 3 minutes.

Add asparagus to ice-cold water. This will stop the cooking process.

Add 3 chipotle peppers and salt to milk.

Blend. This is what you should have. Set aside.

Heat up a dutch castiron, once hot, add oil followed by chopped garlic. Cook for a minute.

Add onions and bell peppers. Season with salt. Saute for 6 minutes until softened and golden.

In the meantime, add whole wheat penne to the boiling hot water from earlier. Follow the instructions on the package and cook the pasta.

Once onions and bell peppers soften, add 2 tablespoon of butter.

Once melted, add 2 tablespoon Desi atta (or all-purpose flour) and cook for a minute. This will help thicken up the sauce.

Very slowly add the chipotle sauce a little at a time to avoid curdling.

Using a wooden spoon, mix the veggies with the sauce. Continue doing this until all the sauce has been added. Cook the sauce for 3 minutes until hot.

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Add honey and dry chipotle powder.

Add all the penne. Mix well. Make sure you save the reserved pasta water for later.

Now add frozen peas (rinsed under warm water) and asparagus. Mix.

Add grated parmesan cheese and reserved pasta water at this time.

Mix well. Check for salt.

Add more freshly grated parmesan cheese. Garnish with fresh cilantro/parsley and tortilla strips.