Jaw droppingly delicious asparagus penne
Recipe by Courtney Glantz
Salt
1 lbs thin asparagus, trimmed of ends
1 lbs whole wheat penne pasta
1 TBS olive oil
2 TBS butter
2 large garlic cloves, minced
2 TBS flour
3/4 cup vegetable or chicken stock
3/4 cup half & half
2 TBS Dijon mustard
2 tsp grated lemon zest
freshly ground black pepper
2 TBS freshly chopped tarragon (if this isn't your herb, cut it back a bit)
juice of 1 lemon
grated parmigiano-reggiano, the best you can find
1. Bring a large pot of water to a boil and salt the water. Drop the asparagus in for 2 minutes then remove from the water and chop into 2 inch pieces. Set aside. Add the pasta to the water and cook to al dente.
2. To a large skillet placed over medium heat, add the olive oil and butter. Gently saute the garlic for a minute or so then sprinkle in the flour and cook for another minute, stirring. Whisk in the stock, half & half, mustard and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2-3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat.
3. Turn off the heat and adjust the salt&pepper to taste then top with the grated cheese and serve.
side dishes February 11, 2016 16:40
Author a-life-from-scratch.com
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