| 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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