Jaw-Droppingly Delicious Asparagus Penne

I tried out this recipe from Rachel Ray last week for the first time and it was definitely a hit. A very different flavour from the normal tomato based pasta. What I liked about it was in general these are things I have on hand, except for maybe the fresh Parmesan. It also persuaded the kids to actually eat asparagus...hooray!
Overall a winner.

SALT
1 lb. ASPARAGUS
1 lb. PENNE PASTA
1 Tbsp. OLIVE OIL
2 Tbsp. BUTTER
2 large cloves GARLIC
2 Tbsps. FLOUR
3/4 C. VEGETABLE STOCK
3/4 C. HALF AND HALF CREAM (I used soy milk and it turned out pretty good so you could probably use whole milk with decent results if you were looking to lower the fat content.)
2 Tbsp. DIJON MUSTARD
2 tsps. grated LEMON ZEST
BLACK PEPPER
2 Tbsps. fresh TARRAGON, finely chopped (I didn't have fresh, it turned out ok.)
Juice of 1 lemon
PARMESAN CHEESE (The good stuff, not the Kraft shaker!)

Bring a large pot of water to boil. Salt the water. Drop the asparagus in for 2 minutes, then remove, drain and chop into 2 inch pieces. Add the pasta to the water and cook to al dente.

To a skillet placed over med. heat, add the olive oil and the butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 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 to 3 minutes to thicken. Add the lemon juice, gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste. Top with grated cheese and serve.

Serves 4.