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