2 tbsp. butter
2 tbsp. flour
1 2/3 c. milk
1/4 c. grated cheddar cheese
1/4 c. grated Swiss
1 tsp. salt
1/8 tsp. pepper
24 cooked asparagus spears
1 lb. crabmeat
Grated Parmesan cheese

Melt butter in saucepan and stir in flour. Gradually add milk and stir until thick and smooth. Add cheddar and Swiss and stir until melted. Add seasonings. Place asparagus in 2 quart casserole. Place crabmeat over top then cover with cheese sauce. Sprinkle with Parmesan, then bake at 375 degrees for about 30 minutes. Serve over rice or noodles. 8 servings.