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Ingredientes
- 4 lrg Mushroom caps
- 2 Tbsp. Margarine
- 2 Tbsp. Flour
- 1 c. Lowfat milk
- 1/2 tsp Salt
- 1/8 tsp Mustard -- dry
- 2 Tbsp. Sherry
- 1 lb Asparagus spears -- crisp Cook
- 1/4 c. Cheese -- grated (cook's Pick)
- 1/2 c. Almond halves -- browned
Direcciones
- Saute/fry mushroom caps in the margarine. Remove mushrooms. To make sauce; add in flour to the margarine; cook a minute and add in lowfat milk and cook till thick; add in salt, mustard and sherry. Place cooked asparagus on a serving platter, cover with the browned almonds, and top with mushrooms. Pour sauce over and sprinkle with grated cheese. Place under a low flame till cheese melts.
- Sprinkle with paprika if you like. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 179 | |
| Calories from Fat 100 | 56% |
| Total Fat 11.52g | 14% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 1.04g | |
| Cholesterol 12mg | 4% |
| Sodium 440mg | 18% |
| Potassium 338mg | 10% |
| Total Carbs 11.29g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.48g | 4% |
| Protein 7.57g | 12% |
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