1 tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
2 tbsp. butter
2 tbsp. lemon juice
1 tbsp. chopped parsley
2 lbs. broccoli spears, cooked tender crisp and drained

In quart saucepan, stir together cornstarch, salt, and pepper. Gradually stir in milk until smooth. Add butter, stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in lemon juice and parsley. Arrange broccoli in shallow serving dish. Pour sauce over broccoli.