Sig's Green Asparagus and Creamy Garlic Mushroom Stack with Feta

• 4 slice soda or rye bread toasted
• 1 tin green asparagus, drain but reserve liquid
• 250 grams chestnut mushrooms
• 75 ml creme fraiche
• 2 clove garlic crushed
• 1 tsp heaped paprika
• 50 grams butter
• 50 grams plain flour
• 1 pinch salt
• 125 grams feta cheese ,crumbled

1. Toast the round soda or rye bread.
2. Arrange two slices toast for each person on a plate.Heat but just melt butter and add chopped garlic, when garlic is soft, do not let fry, add the flour ,then a little of asparagus water from can ,a little at a time, stirring all the time until sauce is thickened and not to runny.
3. In the microwave or in a pot with a little boiled still hot water heat through the asparagus only.
4. The asparagus does not need cooking, as they come from a can.
5. To the sauce add the creme fraiche ,salt and the mushrooms, season with paprika and reduce sauce down .until thick and creamy.
6. Arrange asparagus in double layer over toast then top with the mushroom sauce and finish with crumbled feta
7. this dish is my creation

soda, green asparagus, mushrooms, garlic, paprika, butter, flour, salt, feta cheese

Taken from cookpad.com/us/recipes/334275-sigs-green-asparagus-and-creamy-garlic-mushroom-stack-with-feta (may not work)