I started water boiling for the pasta and preheated oven to 450. I cut the dried ends off the asparagus spears and put them in a shallow roasting pan with a bit of olive oil. I rolled them around to get the oil to coat the spears and sprinkled kosher salt on them and put them in the oven. When the water started boiling I added fresh spinach noodles (these are from Pastaworks) and began working on the sauce.
I put a couple teaspoons of olive oil in a skillet, added 2 tbsp of sliced leeds and cooked a couple minutes. I added 1 clove of minced garlic and 2 tsp of dried tarragon and 1 tsp of dry mustard and cooked a bit more. I took 3.5 ounces of lamb sausage and broke it up into the skillet and let it cook. While it cooked I sliced 5 mushrooms and 1 small tomato. I added them after the meat had browned. By then the pasta was done and I strained it into a colander. Putting it back in the pan, I added a bit of my cooking juice and stirred it in so it didn’t get sticky.
Back to the sauce, I added a splash of white wine (about 4 TBSP) and put the lid on a minute. I then plated the pasta, ladled some sauce on and pulled the asparagus out of the oven – perfectly done and added them to the plate. I squeeze a bit of fresh lemon juice on the asparagus. The lamb sauce on the pasta has a lovely savory taste with a bit of heat from the mustard and beautiful freshness from the tarragon. That dash of lemon juice was a perfect complement to the asparagus, offsetting the olive oil and salt splendidly.
The asparagus was not literally slow-roasted. I just forgot to turn the oven on at first.