34 lb asparagus spear (or one 10 oz. package frozen spears)
12-34 cup skim milk (or if not diabetic, whole milk)
2 teaspoons cornstarch
1 teaspoon Dijon mustard
1 dash white pepper (or black)
1 teaspoon grated parmesan cheese
Snap off and discard the woody bases of the fresh aspargus. Cook the fresh asparagus, covered, in a small amount of boiling water for 8-10 minutes. Or better yet steam for 8-10 minutes till tender. If frozen, cook according to package directions. Drain asparagus; transfer to a serving platter and keep warm. To make the sauce:. In a small saucepan stir together milk and cornstarch. Cook and stir over medium heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in mustard and pepper. Spoon sauce atop asparagus. Sprinkle with Parmesan cheese. Enjoy!