Creamy Asparagus and Bacon Penne *

2 Tbsp all purpose flour
2 Tbsp butter, softened
1 tsp olive oil
3 oz chopped bacon
8 oz sliced mushrooms
2 Tbsp lemon juice
2 Tbsp water
1 tsp salt
4 cups chicken stock
3 cups milk
12 oz uncooked whole wheat penne
1 bay leaf
1 cup frozen green peas
12 oz asparagus, trimmed and cut into 2 inch pieces
1 Tbsp fresh thyme
3 Tbsp chopped fresh parsley
1 tsp grated lemon rind
3/4 tsp freshly ground black pepper

Combine flour and butter in a bowl until a paste forms.  Place a large high sided saute pan over medium high heat.  Add oil to pan; swirl to coat.  Add bacon; cook 2 minutes, stirring frequently.  Add mushrooms; saute 5 minutes or until browned and liquid evaporates.  Add lemon juice and water.  Cook 2 minutes or until liquid is absorbed, stirring to loosen browned bits.  Stir in 1/4 teaspoon salt.  Transfer mixture to a plate.  Add stock, 2 cups milk, penne, and bay leaf to pan; bring to a boil.  Cook 8 minutes, stirring occasionally.  Stir in peas, asparagus, and 1/2 teaspoon salt; cook 2 minutes, stirring frequently.  Stir in remaining 1/4 teaspoon salt, remaining 1 cup milk, and thyme.  Cook 2 minutes.  Add butter flour paste in pieces, stirring constantly to combine and thicken.  Remove from heat; stir in mushroom mixture, parsley, lemon rind and black pepper.

Serves 6