|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Shredded sharp cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Frozen cut up asparagus||20 Ounce, thawed (2 Packages)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
In a 1 quart, heat-resistant, non-metallic measuring cup place butter.
Heat, uncovered, on full power 1 minute or until melted.
Stir in flour and salt until smooth.
Gradually add milk, stirring constantly.
Heat, uncovered, on roast for 7 minutes or until thickened and smooth.
Stir in cheese until melted.
Place 1 package of asparagus in a deep, 2-quart, heat-resistant, non-metallic baking dish.
Sprinkle 1/2 of toasted almonds over asparagus.
Pour half of sauce over almonds.
Repeat layers with remaining asparagus, almonds and sauce.
Heat, uncovered, on roast for 10 to 12 minutes or until heated through.