Orecchiette with Creamy Asparagus Sauce

Ingredients

• 10 ounces orecchiette pasta
• 2 tsp olive oil
• 1 red onion, finely chopped
• 3/4 pound asparagus, cut into 1-inch lengths
• 1/2 cup dry white wine
• 2 tbsp all-purpose flour
• 1 cup 1% milk
• 1 tsp tarragon
• 1/4 cup reduced-fat cream cheese (Neufchatel), at room temperature
• 1 tbsp fresh lemon juice
• 1/4 tsp hot pepper sauce
• 1/2 tsp salt
• 3 tbsp grated Parmesan cheese