• 4 large potatoes
• 9 ounces fresh asparagus, cut into 1-1/2 inch lengths
• 1 ounce butter
• 2-3/4 Tbs. flour
• 1-2/3 cups milk
• 1/4 lb. cheddar cheese, grated
• 1 ounce ground almonds, toasted

Preheat oven to 375°F. Scrub potatoes well. Pierce skin in several places with a fork or skewer. Place potatoes onto oven shelves and bake about 1 hour or until tender. Place asparagus in a steamer basket over boiling water. Cover pan and steam 10 minutes, or until bright green and tender. Heat butter in a heavy nonstick pan over medium high heat. Stir in flour, and continue stirring over heat until mixture is bubbly. Gradually stir in milk, and continue stirring over heat until mixture boils and thickens. Remove from heat and stir in cheese. Divide asparagus between potatoes, top with cheese sauce and sprinkle with nuts.

Per serving: calories 710, fat 22.8g, 28% calories from fat, cholesterol 59mg, protein 22.6g, carbohydrates 107.2g, fiber 10.9g, sugar 12.6g, sodium 264mg, diet points 14.4.

Dietary Exchanges: Milk: 0.4, Vegetable: 0.6, Fruit: 0.0, Bread: 5.8, Lean meat: 1.3, Fat: 4.1, Sugar: 0.0, Very lean meat protein: 0.0

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