Instructions: COMBINE ASPARAGUS AND WATER IN 1 QT. GLASS CASSEROLE M.W. ON HIGH 8 TO 10 MINUTES OR UNTIL TENDER. STIR ONCE, DRAIN AND SET ASIDE. MELT 1 Tb OF BUTTER AND MIX IN BREAD CRUMBS AND CASHEW NUTS. SET ASIDE. MELT REMAINING BUTTER ON HIGH 3O TO 60 SECONDS. STIR IN FLOUR AND SEASONING. BLEND IN MILK. COOK ON HIGH FOR 3 TO 5 MINUTES OR UNTIL THICKENED AND BUBBLY, STIR AFTER 2 MINUTES AND THEN EVERY MINUTE. REMOVE HALF OF THE ASPARAGUS FROM CASSEROLE, SPREAD REMAINING ASPARAGUS EVENLY OVER BOTTOM OF CASSEROLE AND TOP WITH HALF OF THE SAUCE. SPRINKLE WITH HALF OF THE CHEESE. POUR IN REMAINING ASPARAGUS AND TOP WITH SAUCE THEN CHEESE AND THEN TOP COMPLETE CASSEROLE WITH CRUMB MIXTURE. M.W. ON HIGH FOR 1 OR 2 MINUTES OR UNTIL HOT.

ROTATE AT HALF TIME IF NO TURNTABLE.

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