| 1 | Combine asparagus and water in 1 qt. glass casserole m.w. |
| 2 | On high 8 to 10 minutes or until tender. |
| 3 | Stir once, drain and set aside. |
| 4 | Melt 1 tb of butter and mix in bread crumbs and cashew nuts. |
| 5 | Set aside. |
| 6 | Melt remaining butter on high 3o to 60 seconds. |
| 7 | Stir in flour and seasoning. |
| 8 | Blend in milk. |
| 9 | Cook on high for 3 to 5 minutes or until thickened and bubbly, stir after 2 minutes and then every minute. |
| 10 | Remove half of the asparagus from casserole, spread remaining asparagus evenly over bottom of casserole and top with half of the sauce. |
| 11 | Sprinkle with half of the cheese. |
| 12 | Pour in remaining asparagus and top with sauce then cheese and then top complete casserole with crumb mixture. |
| 13 | M.w. |
| 14 | On high for 1 or 2 minutes or until hot. |
| 15 | Rotate at half time if no turntable. |
