Snap off tough ends of asparagus. Remove scales with
knife or vegetable peeler, if desired. Cook asparagus in small
amount of boiling water 6 to 8 minutes or until crisp-tender;
drain and set aside. Melt margarine in a medium size heavy
saucepan over low heat; add flour, stirring with a wire whisk
until smooth. Cook 1 minute, stirring constantly. Gradually
add milk; cook over medium heat, stirring constantly until
thickened and bubbly. Stir in Parmesan cheese, salt and
pepper. Spoon sauce over asparagus.
Yield: 4 servings (70 calories each).
