Recipes of the Month Secondary Story

Lemony Asparagus Pasta


4 oz. Whole-wheat Pasta
1/2 Bunch Asparagus
1/4 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
1/4 Teaspoon Freshly Grated Lemon Zest
1 Teaspoon Lemon Juice
1/2 Cup Freshly Grated Parmesan Cheese , Divided


Bring a large sauce pan of water to boil. Cook pasta for 6 minutes. Add aspar­agus and continue cooking, stirring occasionally, until pasta and asparagus are tender, about 3 minutes more. Drain and return to pot.

Whisk milk, mustard, flour, salt, and pepper in a medium bowl. Heat oil in a small sauce pan and over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to a minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thick­ened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined

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