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Asparagus on Toast

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

Yield: Serves 4