2 pounds fresh asparagus spears
1 Tbsp butter
1 1/2 Tbsp all-purpose flour
1/2 cup chicken broth
1/2 cup half and half
2 Tbsp Dijon mustard
1 tsp lemon juice
1/4 tsp pepper
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. Keep warm.
Melt butter in a small saucepan over low heat; add flour, stirring until smooth.
Gradually whisk 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.
When we made this, I added extra dijon mustard to give it a little more flavor (more like 3 Tbsp). I also feel this recipe needs something a little more, but can't quite put my finger on it. If anyone has any ideas, I'd love to hear them.
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