Asparagus With Cream Sauce

Ingredients:

• 2 pounds fresh asparagus spears
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1/2 cup half and half
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper

Preparation:

Snap off tough ends of asparagus. Cook asparagus, covered, in a small amount of boiling water for 6 to 8 minutes or until crisp-tender. Drain. Arrange asparagus spears in serving dish and keep warm.

Melt butter in a small saucepan over low heat; add flour, stirring until smooth. Gradually stir in chicken broth and half-and-half. Cook, stirring constantly, until thickened and bubbly, about 1 minute. Whisk in mustard, lemon juice, and pepper. Spoon sauce over asparagus. Serve immediately.
Serves 6 to 8.