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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | ounce | penne | 1 | cup | Asparagus, chopped | 3/4 | cup | Whole, raw milk | 2 | teaspoon | mustard, french style | 2 | teaspoons | all-purpose flour | 1/8 | teaspoon | salt | 1/4 | teaspoon | black pepper | 1 | teaspoon | vegetable oil | 2 | tablespoon | garlic minced, jar | 1/4 | teaspoon | dried tarragon | 1/4 | teaspoon | Lemon zest | 1 | teaspoon | lemon juice, bottled | 1/2 | cup | finely grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan |
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