2 lb Asparagus; cut into 1"
1/4 c Water
3 tb Butter; divided
1/4 c Fine bread crumbs
1/4 c Unsalted cashew nuts
2 tb Flour
1/4 ts Salt
1/4 ts Dry mustard
1/8 ts Pepper
1 c Milk
1 c Cheese; shredded
Combine asparagus and water in 1 qt glass casserole. Microwave on
high 8 to 10 minutes or until tender. Stir once, drain and set
aside. Melt 1 tb of butter and mix in bread crumbs and cashew nuts.
Set aside. Melt remaining butter on high 30 to 60 seconds. Stir in
flour and seasoning. Blend in milk. Cook on high for 3 to 5 minutes
or until thickened and bubbly. Stir after 2 minutes and then every
minute. Remove half of the asparagus from casserole, spread
remaining asparagus evenly over bottom of casserole and top with
half of the sauce. Sprinkle with half of the cheese. Pour in
remaining asparagus and top with sauce then cheese and then top
complete casserole with crumb mixture. Microwave on high for 1 or 2
minutes or until hot. Rotate at half time if no turntable.
