2 lbs. fresh asparagus, cut into 1" pieces
1/4 c. water
3 tbsp. butter
1/4 c. dry bread crumbs
1/4 c. cashews
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1 c. milk
1 c. shredded cheddar cheese

Combine water and asparagus in casserole; cover. Microwave at High 8 to 12 minutes or until tender; drain.

Mix 1 tablespoon butter in small dish. Mix in bread crumbs and cashews; set aside.

Melt remaining butter in small dish. Mix in bread crumbs and cashews; set aside.

Melt remaining butter. Stir in flour and seasonings. Blend in milk. Microwave at High 3 to 5 minutes, or until thickened and bubbly, stirring after 2 minutes and then every minute.

Remove half of asparagus from casserole; pour on half of sauce. Sprinkle half of cheese over sauce. Repeat layers. Top with crumb mixture. Microwave at High 1 to 2 minutes or until hot and bubbly, rotating dish 1/2 turn after half the time.