1In 3-quart saucepan, heat broth to boiling over medium-high heat. Add potatoes; cook 5 minutes.
2Meanwhile, in small bowl, stir together white sauce mix and milk.
3Pour sauce over potatoes. Add asparagus; stir gently to mix. Cover; simmer over low heat 7 minutes, stirring occasionally, until sauce thickens and vegetables are crisp-tender.