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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.
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