Ingredients
1 pound Asparagus1/2 box Penne pasta
1 tablespoon EVOO
2 tablespoons Butter
2 Large garlic cloves
2 tablespoons Flour
3/4 cup Vegetable stock
3/4 cup Half & half or milk
2 tablespoons Dijon mustard
2 teaspoons Fresh tarragon
1 Lemon for zest and juice
Grated Parmigiano-Reggiano
Description
Meals Matter
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