Open-Face Turkey & Asparagus Sandwich

• 6 fresh asparagus spears, trimmed, cut into 1-inch lengths
• 1/2 cup turkey gravy
• 1/2 tsp. GREY POUPON Harvest Coarse Ground Mustard
• 4 slices OSCAR MAYER Deli Fresh Thick Carved Oven Roasted Turkey Breast
• 2 slices Texas toast bread, toasted

1. Cook asparagus in boiling water 5 to 6 min.
2. or until crisp-tender.
3. Remove asparagus from pan; drain.
4. Cover to keep warm.
5. Mix gravy and mustard in same saucepan; cook on medium-low heat 2 min.
6. or until heated through, stirring occasionally.
7. Add turkey; stir to coat.
8. Cook 1 min.
9. or until heated through.
10. Add asparagus; mix lightly.
11. Place 1 toast slice on each serving plate.
12. Top with turkey mixture.

lengths, turkey gravy, poupon harvest coarse, turkey breast, bread

Taken from www.kraftrecipes.com/recipes/open-face-turkey-asparagus-sandwich-110875.aspx (may not work)