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Recipe Name: Asparagus Fromage Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

4 Mushroom caps
2 Tablespoon(s) Margarine
2 Tablespoon(s) Flour
1 Cup(s) Milk
1/2 Teaspoon(s) Salt
1/8 Teaspoon(s) Mustard, dry
2 Tablespoon(s) sherry
1 Pound(s) Asparagus spears, crisp
1/4 Cup(s) Cheese, grated cook's
Pick), Pick
1/2 Cup(s) Almond halves, browned
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.
Recipe By : File

Nutrition (calculated from recipe ingredients)
Calories: 174
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 4.9mg
Sodium: 1000.9mg
Potassium: 163.8mg
Carbohydrates: 8.4g
Fiber: <1g
Sugar: 4g
Protein: 2.9g

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