Asparagus On Toast - cooking recipe

Ingredients

1 1/2 lbs asparagus, cooked and drained
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon nutmeg
13 ounces mushrooms, drain but reserve broth
milk
1/4 cup sour cream
4 slices toast
chopped pimentos, if desired

Preparation

Melt butter and stir in four, salt and nutmeg.
Drain broth from mushrooms and add milk to broth 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.