2 lbs. fresh asparagus spears
1 tbsp. butter
1 1/2 tbsp. all purpose flour
1/2 c. chicken broth
1/2 c. half and half
2 tbsp. Dijon mustard
1 tsp. fresh lemon juice
1/4 tsp. freshly ground pepper
Garnishes: pimiento, parsley sprigs

Snap off tough ends of asparagus; remove scales from stalks with knife or vegetable peeler. Cover and cook asparagus in a small amount of boiling water 6 to 8 minutes. Drain. Arrange in serving dish; keep warm. Melt butter in a small saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and half and half; cook over medium heat stirring constantly, until thickened and bubbly. Stir in mustard, lemon juice and pepper. Spoon over asparagus. Garnish if desired. Serves 8.