Asparagus with Lemon Sauce

• 1 ½ pounds fresh asparagus
• ½ tsp salt
• 1 TBS butter
• 1 gallon hot water
• 1 ½ TBS butter, melted
• 1 ½ TBS flour
• ¾ cup Half & Half
• ½ tsp ground ginger
• 1 TBS grated lemon peel
• 1 TBS lemon juice
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Louisiana Hot Sauce
• 2 drops yellow food coloring
• Lemon slices for garnish

1. In 2-gallon stock pot, place 1 TBS butter, gallon of water and salt over medium high heat;
2. Trim asparagus to desired length removing tough, brittle end pieces
3. Place asparagus into boiling water and separate; boil uncovered for 5 minutes, then cover for 7-10 minutes longer, until stalk ends are tender
4. Into a sauté pan, add melted butter, whisk in flour and cook 1 minute until flour is bubbly
5. Stir in Half & Half and ginger and cook until thickened, about 2 minutes
6. Blend in lemon peel, juice, salt, pepper, and hot sauce
7. Add food coloring, blend well
8. To serve remove asparagus from boiling water and drain, place on serving plate and top with generous amount of the lemon cream sauce