- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- ¼ cup Dijon mustard
- 2 teaspoons lemon juice
- Pinch of white pepper
1. Melt butter in saucepan. Stir in flour and cook 1 minute. Add chicken broth and half and half, stirring constantly with a whisk. Bring to a boil. Lower heat; simmer 5 minutes stirring occasionally. Remove from heat. Whisk in mustard, lemon juice and pepper. Keep warm but do not boil.
2. Bring 2 quarts water in large skillet or Dutch oven to boil. Add asparagus. Cook 3-5 minutes until tender crisp. Drain in colander.
3. Arrange on warmed platter. Serve with sauce. 8 servings.
Asparagus with Mustard Cream Sauce. To import, drag image to your MacGourmet recipe box.