Serves: 7
Total Calories: 213

1 pound fresh mushrooms, sliced
3 tablespoons butter
2 pounds fresh asparagus spears, cooked to tender-crisp (few minutes in microwave)
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Sauce:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk or light cream
1 cup finely grated Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
bread crumbs and paprika

Brown mushrooms in butter until tender. Drain. Grease a 2-quart casserole dish. Carefully combine mushrooms and asparagus (cut into 1/2-inch pieces) and place in casserole dish.

Sauce:
Melt butter; add flour and slowly stir in milk. Add cheese, Worcestershire, salt, and pepper. Heat slowly, stirring often, until cheese melts. Pour over asparagus mixture. Edge casserole with bread crumbs and sprinkle center generously with paprika. Bake at 350° for 20 minutes or until bubbly.


Fun Fact: Did you know…

That the small “scales” at the tip of an asparagus spear are actually the leaves?

That all asparagus grown commercially must be harvested by hand?

Nutritional Facts:

Serves: 7
Total Calories: 213
Calories from Fat: 141

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