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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.

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