Name: Asparagus Fromage
Ingredients: LAUSCH DGSV43A; 4 lg Mushroom caps; 2 tb Margarine; 2 tb Flour; 1 c Milk; 1/2 ts Salt; 1/8 ts Mustard -- dry; 2 tb Sherry; 1 lb Asparagus spears -- crisp; Cook; 1/4 c Cheese -- grated (cook's; Pick); 1/2 c Almond halves -- browned

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables, Ethnic	4	Servings

INGREDIENTS

		LAUSCH DGSV43A
4	lg	Mushroom caps
2	tb	Margarine
2	tb	Flour
1	c	Milk
1/2	ts	Salt
1/8	ts	Mustard — dry
2	tb	Sherry
1	lb	Asparagus spears — crisp
		Cook
1/4	c	Cheese — grated (cook's
		Pick)
1/2	c	Almond halves — browned

INSTRUCTIONS

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.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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