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- 1 Package frozen asparagus
- 2 Tablespoons margarine
- 1/4 cup of mushroom stems/pieces
- 2 tbsp flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 cup milk (almond milk?)
- 1/3 cup chopped almonds, toasted
- Preheat oven to 450F
- Cook asparagus, drain
- Place asparagus in casserole dish
- Saute mushrooms in butter for 3 minutes
- Add flour, salt, pepper, blend well
- Add milk gradually
- Cook over low till it thickens, stirring constantly
- Pour sauce over asparagus, sprinkle with almonds
- Bake for 10 mins