- 2 pound grated American or Cheddar cheese
- 1 (12-ounce) can evaporated milk
- 2 (15-ounce) cans whole white or green asparagus, drained
- Salt and cayenne to taste
- In a double boiler, melt the cheese. Add the milk, a little at a time, stirring constantly until the sauce is smooth and thick. Add the asparagus and season with salt and cayenne. Spoon the sauce over toast to serve.