Trim off course ends of asparagus and cut into 1 inch pieces. Cook until tender in 1 cup of chicken broth, 12 to 15 minutes.
Melt butter in deep sauce pan. Remove from heat and add flour. Add remaining broth gradually & cook stirring until slightly thickened. Stir in cream, seasoning & asparagus. Cook for 40 minutes.
Originally Submitted
1/1/2013
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