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Asparagus Fromage



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Asparagus Fromage

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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.

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

Serves:

4 Servings

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