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. Saute 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.