Ingredients
2 1/2 pounds fresh asparagus
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half
1/4 cup Dijon mustard
2 teaspoons lemon juice
1/8 teaspoon white pepper
Preparation
Snap of tough ends of asparagus stalks. Set aside. Melt butter in a saucepan over low heat; add flour and stir until smooth. Cook 1 minute, stirring constantly. Add broth and half-and-half gradually. Cook over medium heat, stirring constantly, until thickened and beginning to bubble. Remove from heat and stir in mustard, lemon juice, and pepper. Keep warm. Cook asparagus in boiling water until crisp-tender, about 3 to 5 minutes. Drain. Arrange on a serving dish and top with sauce.
