Asparagus Penne

By slane2

Ingredients

• Salt
• 1 pound thin asparagus, trimmed of ends
• 1 pound whole wheat penne pasta
• 1 tablespoon EVOO (extra-virgin olive oil)
• 2 tablespoons butter
• 2 large garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3/4 cup vegetable stock
• 3/4 cup half-and-half
• 2 tablespoons Dijon mustard
• 2 teaspoons lemon zest
• Black Pepper
• 2 tablespoons fresh tarragon, fine chopped, a couple of sprigs
• Juice of 1 lemon
• Grated Parmigiano-Reggiano

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.

To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half-and-half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.