Yield: 6 servings
|-JUDI M. PHELPS|
|2 pounds||Fresh asparagus spears|
|Salt and pepper to taste|
|½ cup||Sharp cheddar cheese (2 oz) shredded|
|½ cup||Toasted nuts; chopped|
Cook asparagus; drain and keep warm. Melt butter over low heat.
Combine flour, salt, and pepper; blend into butter. Add milk, all at once. Cook quickly, stirring constantly, until mixture boils and thickens. Cook 2 minutes longer. Add cheese and stir. Pour over asparagus. Top with nuts. Serves 6. Source: The Nut Lovers Cookbook by Shirl Carder.
Shared and MM by Judi M. Phelps. jphelps@...