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Ingredients

• 4 ounces  whole-wheat penne pasta, (about 1 1/2 cups)
• 1/2 bunch  asparagus, trimmed and cut into 3/4-inch pieces
• 3/4 cup  whole milk
• 2 teaspoons  whole-grain mustard
• 2 teaspoons  all-purpose flour
• 1/8 teaspoon  salt
• 1/4 teaspoon  freshly ground pepper
• 1 teaspoon  extra-virgin olive oil
• 2 tablespoons  minced garlic
• 1 teaspoon  minced fresh tarragon, or 1/4 teaspoon dried
• 1/4 teaspoon  freshly grated lemon zest
• 1 teaspoon  lemon juice
• 1/2 cup  freshly grated Parmesan cheese, divided

Description

Penne And Asparagus Are Bathed In A Rich Sauce With A Slight Bite Of Mustard, Lemon And Parmesan. This Dish Is Lovely In Early Spring, When Asparagus Is At Its Peak And Nights Are Still Cool Enough To Inspire A Craving For Something Rich And Warm.

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