Asparagus with Almond Mushroom Sauce

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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
  1. Preheat oven to 450F
  2. Cook asparagus, drain
  3. Place asparagus in casserole dish
  4. Saute mushrooms in butter for 3 minutes
  5. Add flour, salt, pepper, blend well
  6. Add milk gradually
  7. Cook over low till it thickens, stirring constantly
  8. Pour sauce over asparagus, sprinkle with almonds
  9. Bake for 10 mins