Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| Joan Holden wgmb33a | |
| 2 tablespoons | Flour |
| 2 tablespoons | Butter -- or margerine |
| 1 cup | Milk |
| ¾ cup | Grated sharp cheddar |
| ¼ tablespoon | Salt |
| ⅛ tablespoon | Pepper -- Ground nutmeg ( |
| Less | |
| 2 slices | Bacon -- cooked |
| 14 | Asparagus spears |
In heavy saucepan stir flour into melted butter until smooth;cook over low heat 3 minutes ( do not brown ).Add milk; continue cooking over low heat, stirring constantly, until nearly thickened. Add cheese;stir until cheese is melted and sauce is bubbling. Add salt, pepper, nutmeg and crumbled bacon. Serve over hot drained asparagus. 6 serv. From the kitchen of Joan Holden
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