Asparagus fromage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| LAUSCH DGSV43A | ||
| 4 | larges | Mushroom caps |
| 2 | tablespoons | Margarine |
| 2 | tablespoons | Flour |
| 1 | cup | Milk |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Mustard -- dry |
| 2 | tablespoons | Sherry |
| 1 | pounds | Asparagus spears -- crisp |
| Cook | ||
| ¼ | cup | Cheese -- grated (cook's |
| Pick) | ||
| ½ | cup | Almond halves -- browned |
Directions
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 :
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