3 tbsp. shortening
1/2 c. sliced fresh mushrooms
2 tbsp. sliced green onion
3 tbsp. flour
1/2 tsp. salt
1 1/2 c. light cream
1 1/3 c. cooked cubed ham
1 lb. fresh asparagus
Toasted sliced almonds

Saute mushrooms and onions in melted butter until tender. Stir in flour and salt. Remove from heat and gradually stir in cream. Bring to boiling, stirring constantly for 1 minute. Stir in ham. Keep warm. Cook asparagus, drain. Serve sauce over asparagus. Plain or on waffle or in a crepe.

(Levittown)