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Ingredients

• 1 pound cavatappi-shaped pasta or whole wheat penne or whole wheat elbow macaroni
• 1 bunch asparagus
• Salt
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken stock
• 2 cups milk
• 1/4 cup hot sauce
• 3 tablespoons Dijon mustard
• 1 cup white cheddar cheese, grated
• 1 cup Gruyère cheese, grated
• 2 handfuls of Parmigiano Reggiano cheese, divided
• 3/4 pound thickly sliced French ham, chopped
• A handful of parsley, chopped
• 4 sprigs tarragon, chopped

• 1 tablespoon Dijon mustard (eyeball it)
• 2 tablespoons white wine vinegar (eyeball it)
• 1 shallot, finely chopped
• Salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil (EVOO)
• 1 pint grape tomatoes, halved
• 1 English (seedless) cucumber, cut in half lengthwise then thinly sliced into half moons

Description

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