Instructions: Cut off the hard ends of the asparagus and place the stalks in a steamer over hot water or in a large frying pan with water to cover. Cover and steam for 6 to 7 minutes or until the asparagus is tender.

While the asparagus is cooking, heat the oil in a frying pan and whisk in the flour, then the chicken stock. Stir in the milk, parsley chile, salt, pepper, turmeric, and vermouth and cook over low heat, stirring occasionally until the sauce is smooth. Add more milk if the sauce becomes too thick.

Drain the asparagus and place on a serving plate or platter. Pour the sauce over the asparagus, garnish with sprigs of parsley and serve at once.

SERVING SUGGESTIONS: Serve this for Sunday dinner with baked chicken or salmon. Also exciting as an appetizer.

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