1 (10 oz.) pkg. frozen asparagus spears
1/4 lb. dried beef, cut into bite-size pieces
1/4 c. chopped onion
1/2 stick (1/4 c.) butter
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. dry mustard
1 c. milk
1 c. dairy sour cream
4 slices buttered white toast
Cook asparagus as directed on package. Drain and keep warm. Sauté
the beef and onion in the butter until onion is tender, but not browned. Blend
in the flour, salt, and dry mustard. Add milk, stirring constantly. Cook and
stir until sauce is smooth and thickened. Stir in sour cream and heat. Arrange
the asparagus on the toast and top with the sauce.
