• 1 large can of asparagus cut into 1/2 inch pieces or 2 lb of fresh asparagus boiled
• 3 tablespoons of unsalted butter
• 3 tablespoons of flour
• 4 cups of chicken broth
• 1 cup of heavy cream
• A squeeze of fresh lemon juice
• Salt and pepper

Preheat the butter in a larger saucepan. When melted, add gradually the flour. Keep stirring until the mixture becomes thick and golden. Add in 4 cups of chicken broth gradually while stirring. Bring the mixture to a boil. Turn off the heat, Add the cream, the squeese of lemon and the asparagus. Season with salt and pepper and serve hot.