DIETS: VT Asparagus contains fiber, potassium, and antioxidants, all of which may promote heart health. People who consume a high fiber diet appear to have lower blood pressure and less low-density lipoprotein, or “bad,” cholesterol in their blood.
Servings: 4
Ingredients:
Salt
1 lb thin asparagus, trimmed of ends
1 lb whole wheat penne pasta
1 Tablespoon Olive Oil
2 Tablespoons butter
2 large garlic cloves, minced
2 Tablespoons flour
3/4 cup vegetable stock
3/4 cup half-and-half
2 Tablespoons Dijon mustard
2 teaspoons grated lemon zest
Black pepper
2 Tablespoons fresh tarragon, finely chopped (a couple of sprigs) - Rosemary can be substituted
Juice of 1 lemon
Grated Parmigiano-Reggiano
Instructions:
Bring large pot of water to a boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain, and chop into 2" pieces. Add the pasta to the same water and cook to al dente. Drain and set aside.
To a skillet placed over medium heat, add the olive oil and butter. When the butter melts into the oil, add the garlic and gently cook for 2-3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring.
Whisk in the stock, half-and-half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon and cook for 2-3 minutes to thicken.
Add the the lemon juice, and gently toss the asparagus and pasts with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.
Nutrition Info Per Serving: Calories 615 Total Fat 18 g Cholesterol 38 mg Sodium 394 mg Potassium 608mg Total Carbohydrate 98 g Dietary Fiber 12 g Sugars 5 g Protein 24 g