2 tbsp. butter
3 tbsp. all-purpose flour
1 c. chicken broth
1 c. half and half
1/4 c. Dijon mustard
2 tsp. 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.