LISA CRAWLEY  TSPN00B
2 1/2 lb Fresh Asparagus
1    Fresh Orange
1    Recipe Bechamel Sauce
Salt to taste
1/2 c  Cashew Nuts -- chopped

Steam asparagus. Section orange; cut sections into lg. pieces. Add to
Bechamel sauce; mix well. arrange asparagus in serving dish; sprinkle with
salt. Pour sauce over asparagus; sprinkle with nuts. Yield: 8 servings.