Asparagus Penne

1          lb         thin asparagus, ends trimmed

1          lb         whole wheat penne pasta

1          tbsp      olive oil

2          tbsp      butter

2          cloves   garlic, minced

2          tbsp      flour

¾         c           chicken stock

¾         c           half & half

2          tbsp      Dijon mustard

1          whole   lemon, zested and juiced

                       black pepper

                       grated Parmesan-Reggiano

Boil a large pot of salted water to a boil. Drop the asparagus in for 2 minutes, then remove it to a cutting board.  Add the pasta to the water and cook to al dente.

In a skillet over medium heat, melt the butter with the olive oil. Add the garlic and cook gently for 2-3 minutes, stirring constantly.  Sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in salt and pepper and cook for 2-3 minutes more 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.

Makes 4 servings         30 minutes