From Atlanta Cooknotes
INGREDIENTS:
2 fifteen-ounce cans green asparagus, drained,
reserving juice
1 fourteen-ounce can artichoke hearts,
drained and halved
1 eight-ounce can mushrooms, drained
1 eight-ounce can sliced water chestnuts,
drained
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup half and half cream
2 Tablespoons reserved asparagus juice
1-1/2 cups grated New York sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
TO PREPARE:
Preheat oven to 325 degrees.
Place asparagus in a six by ten-inch glass baking dish
which has been sprayed with a non-stick vegetable
coating. Top with artichoke hearts, mushrooms,
andwater chestnuts.
Set aside while making sauce.
In a saucepan, melt butter and blend in flour.
Gradually add cream and two Tablespoons reserved
asparagus juice, stirring with a whisk
until smooth and thickened.
Add cheese and seasonings,
stirring until cheese melts.
Pour over vegetables.
May cover and refrigerate at this point.
When ready to serve,
bake 30 minutes or until hot and bubbly.
SERVINGS: 6
Spring Blossoms
