1 (10 oz.) pkg. Pepperidge Farm patty shells
1/2 lb. sm. fresh mushrooms or 1 (4 oz.) can button mushrooms, drained
2 tbsp. minced onion
1/4 c. butter
1 can condensed cream of asparagus soup
2 tbsp. sherry
3 c. crumbled Danish blue cheese
1 lg. (19 oz.) can green asparagus spears

Let patty shells thaw. Knead patty shells into one ball and roll out on a cookie sheet to 1/2 inch thickness. Bake pastry at 400 degrees for 25 minutes. Cut into 8 pieces and place on large bake-and-serve platter.

Simmer mushrooms and onion in butter, just slightly. Blend in soup and sherry. Simmer until heated. Add cheese and stir until melted. Heat asparagus in separate pan; drain. Place asparagus on pastry and cover with sauce. Broil 3-5 minutes at least 4 inches below heat. Garnish with extra sauteed mushrooms, if desired. Serves 6-8.