Created by breezermom on June 11, 2017
Step 1: Snap off the tough ends of the asparagus. Remove the scales from the stalks with a knife or vegetable peeler, if desired. Set aside.
Step 2: Melt the butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Step 3: Gradually add the broth and half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from the heat. Stir in mustard, lemon juice, and pepper. Set aside; keep warm.
Step 4: Blanch asparagus in boiling water for 3 to 5 minutes or until crisp-tender. Drain. Arrange on a serving platter and top with the sauce.