Asparagus Fromage

Title:
Asparagus Fromage

Yield:
4 Servings

Categories:
Vegetables,
Ethnic




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






 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