1/3 c. butter
1/3 c. flour
2 c. water
2 chicken bouillon cubes
1/8 tsp. nutmeg
1/2 c. late. cream or half and half
1/3 c. grated Parmesan cheese
2 (10 oz.) pkg. asparagus spears, cooked and drained
12 oz. cooked turkey, chicken and/or broccoli may be substituted

Melt butter in medium saucepan; blend in flour, cook over low heat, stirring until smooth and bubbly. Remove from heat and gradually blend in water and bouillon cubes. Return to heat and cook, stirring constantly until gravy thickens and boils. Stir in nutmeg, half and half, and cheese. Arrange hot, drained asparagus in baking dish (about 11 x 7 x 1 1/2 inches). Place turkey slices on asparagus. Pour hot cheese sauce over top. Bake at 375 degrees for 15 minutes or until hot and bubbly. Serves 6.