Salmon-Asparagus Divan - cooking recipe

Ingredients

1 (15 1/2 oz.) can salmon or 2 (7 3/4 oz. each) cans salmon
1/4 lb. fresh mushrooms, sliced
5 Tbsp. butter
1/4 c. flour
1/2 c. half and half
1/2 tsp. salt
1/8 tsp. white pepper
1/4 c. grated Parmesan cheese
2 (10 oz. each) pkg. frozen asparagus spears or 2 lb. fresh asparagus, cooked
toast triangles

Preparation

Drain salmon, reserving liquid. Break into chunks.
Saute mushrooms in butter. Blend in flour.
Add half and half and reserved salmon liquid.
Cook and stir until mixture is thickened.
Add seasonings, Parmesan cheese and salmon.
Heat gently.
Spoon over hot cooked asparagus. Garnish with toast triangles. Makes 6 servings.