Asparagus Fromage Recipe

• 4 lrg Mushroom caps
• 2 Tbsp. Margarine
• 2 Tbsp. Flour
• 1 c. Lowfat milk
• 1/2 tsp Salt
• 1/8 tsp Mustard -- dry
• 2 Tbsp. Sherry
• 1 lb Asparagus spears -- crisp Cook
• 1/4 c. Cheese -- grated (cook's Pick)
• 1/2 c. Almond halves -- browned

1. Saute/fry mushroom caps in the margarine.
2. Remove mushrooms.
3. To make sauce; add in flour to the margarine; cook a minute and add in lowfat milk and cook till thick; add in salt, mustard and sherry.
4. Place cooked asparagus on a serving platter, cover with the browned almonds, and top with mushrooms.
5. Pour sauce over and sprinkle with grated cheese.
6. Place under a low flame till cheese melts.
7. Sprinkle with paprika if you like.
8. Serve immediately.

mushroom caps, margarine, flour, milk, salt, sherry, almond halves

Taken from cookeatshare.com/recipes/asparagus-fromage-70870 (may not work)