• 2 pounds fresh asparagus spears
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1/2 cup half and half
• 1 tablespoon honey
• 1-2 tablespoons Dijon mustard
• 1-2 teaspoons lemon juice
• 1/4 teaspoon (or dash more) cayenne pepper

Cook asparagus until crisp-tender and keep warm. In a small saucepan, melt butter over low heat. Gradually stir in flour until smooth. Gradually stir in chicken broth and half-and-half and cook until thickened and bubbly (about 1 minute). Whisk in honey, mustard, lemon juice, and cayenne pepper. Top asparagus with sauce and serve immediately. Serves 6 to 8.