Potatoes, Vegetables & Sides
2-1/2 lbs Fresh asparagus
Salt and pepper
.
2 Tbs Butter
3 Tbs Flour
1 cup Chicken stock
1 cup Half-and-half
1/4 cup Dijon mustard
2 tsp Lemon juice
1/8 tsp White pepper
1/2 tsp Dill weed
From southernfood.about.com/od/asparagus/r/bln112.htm, 3/07.
Cut off tough ends of asparagus stalks. Set aside.
Mix chicken stock.
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. Season with salt and pepper to taste. Drain.
Arrange on a serving dish and top with sauce. Sprinkle evenly with dill weed.