Baked Tomatoes With Asparagus Spears - cooking recipe

Ingredients

4 large tomatoes
24 spears fresh asparagus, steamed
1 c. mayonnaise
2 c. grated sharp Cheddar cheese
2 dashes Tabasco
1 Tbsp. Dijon mustard
3 Tbsp. grated onion
3/4 lb. Velveeta
2 cans asparagus tips
1 can Carnation condensed milk
1 stick margarine
saltine crackers, crumbled
salt and pepper
2 Tbsp. self-rising flour

Preparation

At low heat in a saucepan, melt margarine.
Add cheese gradually until mixture is smooth.
Add flour, stirring constantly.
Slowly add milk.
Stir until smooth once more. Sauce should be \"creamy\" and \"pourable.\"
Add extra milk if necessary.
Cook at low heat for 4 to 5 minutes.
Keep stirring. Drain asparagus and cut into inch pieces.
Layer asparagus and saltines alternately in a dish until all asparagus is used.
Pour cheese mixture over asparagus.
Top with more saltines.
Place casserole in hot oven to brown top saltines, 4 to 5 minutes.