Asparagus fromage

4 Servings

Ingredients

Quantity Ingredient
LAUSCH DGSV43A
4 larges Mushroom caps
2 tablespoons Margarine
2 tablespoons Flour
1 cup Milk
½ teaspoon Salt
⅛ teaspoon Mustard -- dry
2 tablespoons Sherry
1 pounds Asparagus spears -- crisp
Cook
¼ cup Cheese -- grated (cook's
Pick)
½ cup Almond halves -- browned

Directions

Saute mushroom caps in the margarine. Remove mushrooms. To make sauce; add flour to the margarine; cook a minute and add milk and cook until thick; add salt, mustard and sherry. Place cooked asparagus on a serving platter, cover with the browned almonds, and top with mushrooms. Pour sauce over and sprinkle with grated cheese. Place under a low flame until cheese melts.

Sprinkle with paprika if desired. Serve immediately. Brought to you by Judy Lausch DGSV43A.

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