Creamy Asparagus Pasta

1 box penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 tsp whole-grain mustard
4 tsp flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp extra virgin olive oil
3 Tbs minced garlic
2 tsp minced fresh tarragon
1 tsp freshly grated lemon zest
2 tsp lemon juice
1/2 cup grated Parmesan cheese, divided

1) Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
2) Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
3) Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining Parmesan cheese.

Review: The addition of the mustard in the dish made the sauce have a particular "tang." I still can't decide if I like it or not, but it did not stop me from eating it!