Lemon Sauce

• ¼ cup melted butter
• 2 tablespoons all-purpose flour
• ¼ cup

Melt three tablespoons of the butter in a saucepan. Stir in the flour and let cook for two minutes. Add the lemon juice and boiling water; stir and cook until smooth and thickened. Simmer for five minutes and add salt and Tabasco. Just before serving, add the cream and remaining butter. Serve over asparagus.