Asparagus on Toast

My mother-in-law and I love asparagus this way.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs asparagus, cooked and drained
• 3  tablespoons butter or 3  tablespoons margarine
• 3  tablespoons flour
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon nutmeg
• 13  ounces mushrooms, drain but reserve broth
•  milk
• 1⁄4 cup sour cream
• 4  slices  toast
•  chopped pimentos, if desired

Directions

1. Melt butter and stir in four, salt and nutmeg.
2. Drain broth from mushrooms and add milk to broth to make 1-1/4 cups.
3. Add to flour mixture and cook, stirring until thickened.
4. Add mushrooms and heat through.
5. Blend in sour cream.
6. Arrange warm asparagus spears on toast.
7. Top with sauce and garnish with pimento.