2 c. condensed mushroom soup
1/2 c. water
2/3 c. sharp cheese, grated

Make a thin pancake batter. Heat above ingredients in double boiler until cheese is thoroughly melted and sauce is real hot. Meanwhile, make 12 thin pancakes, approximately the diameter of an asparagus spear. Roll green asparagus in pancake and put on baking platter. Pour sauce over this, sprinkle generously with paprika and put in hot oven for about 10 minutes. Garnish with watercress or parsley and serve.