- 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
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
Serves 6 to 8.