2 cups sliced fresh mushrooms
2 gree onions, sliced
1 cup milk
2 Tbsp Flour
2 Tbsp mayonaise or salad dressing
1tsp Dijon mustard
1/4 tsp crushed dried tarragon
12 oz. ham (or turkey ham)
8 oz. asparagus (fresh)
Combine mushrooms, onions, and margarine in 1 1/2 quart microwave safe casserole.
Microwave (high) uncovered 3 to 4 minutes or until just about tender,stirring once. Blend in milk and flour.
Microwave (high) uncovered 3 to 4 minutes or until mixture boils and thickens, stirring once. Blend in mayonaise, mustard and tarragon. Cut ham into 1/2 inch cubes. Add to sauce; cover.
Microwave (high) 2 1/2 to 3 minutes or until heated through. Set aside covered. Meanwhile, break off tough stem from asparagus. Wash spears and break into 1-inch pieces. Place in a 2 cup glass measure. Cover with plastic wrap.
Microwave (high) 3 to 4 minutes or until just about tender. Stir into sauce mixture.