0.5 | bunch(s) | Asparagus |
0.67 | tbsp | flour |
2 | tbsp | garlic |
1 | tsp | lemon juice |
0.25 | tsp | Lime Zest |
0.75 | cup | milk |
0.67 | tbsp | Mustard |
1 | tsp | olive oil |
0.5 | cup | parmesan cheese |
0.25 | lb | Penne pasta |
0.25 | tsp | pepper, black |
0.1 | tsp | salt |
1 | tsp | Tarragon (minced) |
Mince garlic.
Bring a large saucepan of water to a boil. Cook pasta (possibly in batches) 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 (should not take more than 3 minutes). Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 4 to 5 minutes. Stir in tarragon, lemon zest and juice.
Stir the sauce into most, not all, of the cooked pasta (make sure to leave aside a couple of servings for people who don't like lactose or cream) and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup for every 2 servings Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup for every 2 servings Parmesan.