Orecchiette with Creamy Asparagus Sauce

1. In a large pot of boiling water, cook pasta according to package directions. Drain well. 2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about 4 minutes. Add asparagus and wine. Bring to a simmer, partially cover, and cook until asparagus is tender-crisp, about 6 minutes. 3. In a small bowl, combine flour, milk and tarragon. Stir milk mixture into skillet and cook, stirring, until thickened, about 3 minutes. 4. Stir in cream cheese, lemon juice, hot pepper sauce and salt and cook, stirring, until cream cheese is melted and sauce is smooth, about 2 minutes. 5. Toss drained pasta with asparagus sauce and Parmesan. Nutritional Information per serving: 391 calories, 9g total fat, 4g saturated fat, 3.4g dietary fiber, 17mg cholesterol, 483 mg sodium.