Preparation:
*beer or wine can be omitted Increase milk to 1 1/2 Cups.
Cook asparagus as directed on package; drain. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gradually stir in beer. Stir in cheese. Heat over low heat, stirring constantly, until cheese is melted. Arrange asparagus over toast and top with cheese sauce. Sprinkle with paprika if desired. |
