Delicious Asparagus Penne

Bart, Joshua and Alyssa worked together to make this for dinner last night (while I slept). It was a delicious dinner—it smelled so good, I was able to wake up and enjoy dinner with my family! I think it’s a great recipe to make while you can still get asparagus at a decent price. In addition, we have tons of fresh tarragon in our garden and we are always looking for a way to use it. Asparagus and tarragon make a great combination. If any of you want some fresh tarragon, you’re welcome to stop by and get some from our garden!

(Adapted from Rachael Ray's Big Orange Book)
Salt
1 pound thin asparagus, trimmed of ends
1 pound penne pasta (regular, whole wheat, or a combination)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 large garlic cloves, minced
2 tablespoons all-purpose flour
¾ cup chicken stock
¾ cup half-and-half
2 tablespoons Dijon mustard
2 teaspoons grated lemon zest
Black pepper
2 tablespoons fresh tarragon, finely chopped, a couple of sprigs
Juice of 1 lemon
Grated Parmigiano-Reggiano cheese

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 olive oil and butter. When the butter melts into the oil, add the garlic and gently 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.