What's on the menu?

The next couple posts are for Aunt Laura. It's the food section. :]
I have the assignment this week of finding a new recipe, and making dinner every night.
Tonight's recipe:

JAW-DROPPINGLY DELICIOUS ASPARAGUS PENNE

1 pound thin asparagus
1 pound whole wheat penne pasta
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 large garlic cloves, minced
2 tablespoons all-purpose flour
3/4 cup vegetable stock
3/4 cup half-and-half
2 tablespoons Dijon mustard
2 teaspoons grated lemon zest
2 tablespoons fresh tarragon, finely chopped
juice of 1 lemon
grated parmesan

Bring a large pot of water to a boil. 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 a skillet placed over medium heat, add the extra-virgin olive oil and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle in 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, and gently toss the asparagus and the pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.

NOTE: I substituted broccoli for the asparagus [because it's not in season]. Also, instead of adding flour to thicken the sauce, I added corn starch so it was gluten-free. It was good, but if I made it again I would only put in half the amount of lemon juice. Corey got the brilliant idea to chop up some tomato and put that in which was really good too.