Ingredients
- 2 lb ASPARAGUS CUT INTO 1''
- 1/4 c. WATER
- 3 Tbsp. BUTTER, DIVIDED
- 1/4 c. FINE BREAD CRUMBS
- 1/4 c. UNSALTED CASHEW NUTS
- 2 Tbsp. FLOUR
- 1/4 tsp SALT
- 1/4 tsp DRY MUSTARD
- 1/8 tsp PEPPER
- 1 c. Lowfat milk
- 1 c. SHREDDED CHEESE
Description
COMBINE ASPARAGUS AND WATER IN 1 Quart. GLASS CASSEROLE M.W. ON HIGH 8 TO 10 Min Or Possibly Till TENDER. STIR ONCE, DRAIN AND SET ASIDE. Heat 1 Tb OF BUTTER AND Fold In BREAD…
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