Recipe - Asparagus Fromage

LAUSCH DGSV43A
4 lg Mushroom caps
2 tablespoon Margarine
2 tablespoon Flour
1 cup Milk
One half teaspoon Salt
1/8 teaspoon Mustard dry
2 tablespoon Sherry
1 pound Asparagus spears crisp
Cook
One fourth cup Cheese grated (cook's
Pick)
One half cup Almond halves browned

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