Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        pasta -- your choice
   1      full          chicken breast -- cooked, julienne
  10      ounces        asparagus -- blanched, julienne
                        (10 to 12)
     1/4  cup           butter
     1/2  small         onion -- maui, chopped
   4      tablespoons   all-purpose flour
   2      cups          dry white wine
   2      cups          chicken broth
  12      teaspoons     lemon zest
   1      tablespoon    fresh thyme -- chopped
   1      tablespoon    fresh dill -- chopped
   3      tablespoons   dijon mustard
                        salt and pepper -- to taste
                        parmesan cheese -- grated

Preparation:

Cook pasta and hold Cook chicken breast and blanch asparagus; hold. Warm the butter in a large saucepan over medium-low heat. Add the onion and sauté‚until lightly brown and very soft. Add the flour and reduce the heat to low. Stir until completely blended. Very gradually whisk in the white wine and broth. Bring the sauce to a boil and then let simmer for 10 minutes. Stir in the lemon zest, thyme, dill, mustard and season to taste with salt and white pepper. Add the cooked and julienne chicken and asparagus. Serve over warm pasta with Parmesan cheese.