In a large pot, cook pasta in boiling salted water for 3-5 minutes. Add asparagus, continue cooking for 5 minutes or until pasta is al dente. In a saucepan combine sauce mix, water and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to med-low; add cheese and tarragon or dillweed. Continue cooking 3-5 minutes stirring constantly. Drain pasta and asparagus; return to large pot. Add sauce; toss to combine. Variation: Substitute 3 cups broccoli florets for asparagus. Substitute cream cheese for gaot chees and add 1 Tablespoon Dijon mustard.