|Fresh asparagus/20 ounce frozen||1 1⁄2 Pound|
|Mushrooms||1⁄4 Pound, sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Asparagus liquid||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Pimento juice||2 Tablespoon|
|Egg yolks||2 , slightly beaten|
|Diced pimento||1⁄4 Cup (4 tbs)|
|Egg whites||2 , stiffly beaten|
|Prepared mustard||1⁄2 Teaspoon|
|Crushed potato chips||1⁄2 Cup (8 tbs)|
|Grated sharp cheese||1⁄2 Cup (8 tbs)|
Gently simmer the fresh or frozen asparagus until almost tender.
Drain liquid and reserve 1/2 cup.
Cut asparagus into 2-inch lengths and spread evenly in a buttered 1 1/2 quart casserole or bake dish.
Saute mushrooms in butter until tender, then stir in flour and salt, and gradually add the asparagus juice and milk.
Cook and stir until smoothly thickened.
Add pimento juice mixed with egg yolks.
Remove from heat and stir in diced pimento.
Pour evenly over asparagus.
Beat egg whites until stiff but moist and fold in the mustard.
Spoon over the sauce and rough with a fork.
Sprinkle with a mixture of chips and cheese.
Bake at 350F for 20 to 30 minutes.