Asparagus with Mustard-Cream Sauce Den & Donna
2 & 1/2 pounds fresh asparagus
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half & half
1/4 cup Dijon mustard
2 teaspoons lemon juice
1/8 teaspoon white pepper
Snap off tough ends of asparagus stalks. Set aside. Melt butter in a sauce-
pan over low heat; add flour and stir until smooth. Cook one minute, stirring
constantly. Add broth and half & half gradually. Cook over medium heat and
stir in mustard, lemon juice and pepper. Keep warm. Cook asparagus in
boiling water until crisp-tender, about 5 minutes or less. Drain.
Arrange on a serving dish and top with sauce.
8 servings
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