Asparagus With Mustard-Cream Sauce

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   Snap of tough ends of asparagus stalks. Set aside. Melt butter in a saucepan over low heat; add flour and stir until smooth. Cook 1 minute, stirring constantly. Add broth and half-and-half gradually. Cook over medium heat, stirring constantly, until thickened and beginning to bubble. Remove from heat and stir in mustard, lemon juice, and pepper. Keep warm. Cook asparagus in boiling water until crisp-tender, about 3 to 5 minutes. Drain. Arrange on a serving dish and top with sauce.

* Per serving · 4 servings · Values may vary.

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