Asparagus Primavera with Lemon & Tarragon - Chef Michael Smith

Ingredients

• 2 tablespoons of butter
• 1 minced onion
• 4 minced garlic cloves
• 3 tablespoons of flour
• 1 cup of milk
• 1/2 teaspoon of salt
• freshly ground pepper
• a 5-ounce package of any Boursin cheese
• 1 pound (450 g) of penne or your favorite pasta
• 2 bunches of asparagus, tough bottoms trimmed away and stalks cut into bite-size lengths
• The juice and zest of 2 lemons
• The leaves and tender stems from one bunch of fresh tarragon, minced or 1 tablespoon dried