4 whole chicken breasts
2 tbsp. soft butter
Salt and pepper to taste
Tarragon
3 egg yolks
2 tbsp. lemon juice
1/4 tsp. dry mustard
1/4 tsp. salt
2 pkgs. frozen asparagus, defrosted

Heat oven to 375 degrees. using boned, skinned chicken breasts, pound until thin. Spread with butter, salt, pepper and tarragon. Place 3 or 4 asparagus spears crosswise in center of each breast and fold ends over - fasten with skewers. Place fold side down in shallow baking dish. Bake 45 minutes.

When chicken is almost done combine egg, lemon juice, 1/4 teaspoon salt and dry mustard in double boiler. Add 1/2 cup soft butter. Place over hot, not boiling water and cook - stirring with wire whisk until sauce thickens. Remove from heat and serve over chicken breasts. Serves 8.