2 tbsp. butter
1 tbsp. flour
1 c. sour cream
1 1/2 tbsp. fresh lemon juice
3/4 tsp. salt
1/16 tsp. ground black pepper
2 tsp. caraway seeds
2 lbs. fresh cooked asparagus
Fresh parsley

Melt butter in a saucepan. Blend in flour. Stir in sour cream and cook only until medium thickness, 3 or 4 minutes. Add lemon juice, salt, black pepper, and caraway seeds. Mix well. Serve over hot cooked asparagus. Garnish with fresh parsley. Makes 6 servings or 1 cup sauce.