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1 bunch asparagus, trimmed of woody ends (about 20 spears)
2 Tbsp. butter
1/3 cup all-purpose flour
Scant 1 cup milk
1 egg yolk
1/4 tsp of dry, powdered mustard
Dash of Worcestershire sauce
1/4 – 1/2 tsp. salt
Black pepper, to taste
1 1/2 cups grated aged, white cheddar
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1st Keep
 julipiii2
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