2 pounds asparagus, washed and trimmed
1. Steam asparagus in a pot with a colander insert until tender.
2. Whisk together milk, mustard and flour until blended and cook in a saucepan over medium heat until thick and bubbly.
3. Stir in sour cream, balsamic vinegar and black pepper.
4. Spoon over asparagus and serve immediately.
Submitted by: Madelynne Tawil