Important asparagus + cream sauce update.

There's a necessary update I've been neglecting for weeks.

Last year, I posted a recipe for making asparagus with cream sauce. The update: add a little chardonnay to the saucepan as you are making the sauce. Serve with chicken marinated in the same chardonnay, and you have a winning meal. Seriously, it's delicious. You can even use your cream sauce leftovers on the chicken, which I found to be also delicious. Just add small amounts of chilled chardonnay to the sauce to taste. It gives the sauce a nice little poignancy, a bit of a kick, that it hinted at before but develops nicely with the wine.