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4 oz heavy cream
1 oz grated Parmesan cheese
4 large asparagus spears
1 tablespoon butter
3 tablespoons chicken broth
Salt, pepper, and paprika to taste

Preheat oven to 350 degrees. 

Mix the cream and cheese, bring to a boil, and then simmer for five minutes.

Season the sauce with salt and pepper. 

Trim the ends of the asparagus and peel them. 

Then blanch them for one minute in boiling salted water and then submerge in ice water. 

Place asparagus into a baking dish. 

Add chicken broth and butter and then place into oven until heated through, about 3-5 minutes. 

Arrange asparagus on plate, season with salt, pepper and paprika, and then drizzle with sauce. 

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