Farmers Daughter Herbs

asparagus with tarragon sauce

2 lbs Asparagus
2 Tbls. Butter
1 Leek, finely chopped
2 tsp. Flour
3/4 cup Milk
2 tbsp. Whipping Cream
5 tsp. Chopped Fresh Tarragon
Salt and Pepper to taste

Steam asparagus until done, set aside. Save 1/3 cup of water used to steam. In saucepan melt 1 Tbls. butter, add leek and saute until tender. Stir in flour and cook 2-3 minutes.
In another saucepan heat milk and saved water. Add to flour mixture and heat until thickened. Stir in tarragon and cream, salt and pepper to taste and remove from heat.Place asparagus in oven proof serving dish, dot with remaining butter and pour on sauce. Bake in oven at 375until sauce bubbles, 10-15 min.