Instructions: Melt butter in a medium-sized saucepan, add the flour and mustard and stir to combine. Cook about 3 minutes, stirring. Remove from heat and gradually whisk in chicken stock. Return to heat and bring to a boil, whisking. Reduce heat. Add the cheese, stirring until it is melted. Check the seasoning and keep warm. Wash and trim asparagus and cook in simmering salted water. While the asparagus is cooking, toast the bread.

Place a piece of toast on each of 4 warmed plats. Drain the asparagus, divide among plates and top with the cheese sauce.

Serves 4

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