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ASPARAGUS FROMAGE 8 mushroom caps 2 Tbsp. butter or margarine 2 Tbsp. flour 1 c. milk 1/2 tsp. salt 1/8 tsp. dry mustard 2 Tbsp. sherry 2 (10 oz.) pkg. frozen asparagus spears 1/2 c. almond halves, toasted 1/4 c. grated American cheese Saute mushrooms in butter in a 10-inch heavy skillet over low heat. Remove mushroom caps; blend flour into remain- ing butter. Stir in milk gradually. Cook, stirring constant- ly, over medium heat, until sauce is thickened. Add salt, mustard and sherry. Prepare asparagus according to package directions; drain. Arrange on ovenproof serving platter. Cover with toasted almonds; top with mushrooms. Pour sauce over mushrooms; sprinkle with cheese. Broil 5 to 6-inches from source of heat until cheese is melted. Serves 8 to 10. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |