Instructions: Saute mushroom caps in the margarine. Remove mushrooms. To make sauce; add flour to the margarine; cook a minute and add milk and cook until thick; add salt, mustard and sherry. Place cooked asparagus on a serving platter, cover with the browned almonds, and top with mushrooms. Pour sauce over and sprinkle with grated cheese. Place under a low flame until cheese melts.

Sprinkle with paprika if desired. Serve immediately.

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