Ingredients:

• Aparagus, trimmed 1 lb
• Corn starch ~2 tsp
• Fresh herbs†, chopped 2 tsp
• Mushroom or chicken stock 1/2-1 cup
• Garlic, chopped fine 1 tsp
• Lime juice, freshly squeezed 1/4-1/2 tsp
• Balsamic vinegar, OPTIONAL 1/2 tsp
• Butter, unsalted 2 tbsp
• Salt, pepper to taste

1. Blanch asparagus in boiling water, immediately cool in cold water. (Aparagus will hold for a while until ready to cook.)
2. When ready, melt butter in skillet, add corstarch, stir until smooth.
3. Put drained asparagus in pan over medium heat. Stir for a minute or so until all asparagus is exposed to hot butter/starch roux.
4. Add herbs and stir for several seconds.
5. Add stock, stir thoroughly, mixture should thicken nicely.
6. Cook for about one minute, add garlic, salt, pepper, lime juice (and vinegar if used) and continue cooking until sauce is well-blended.
7. Adjust seasoning. If necessary add stock to thin sauce, or cook down to thicken. As a last resort add more cornstarch stirred in stock if sauce is too thin.
8. Serve immediately.