Asparagus Casserole

2 pounds asparagus (cut into diagonal slices)

1 cup cherry tomatoes

½ cup butter

1 ½ cups milk

½ cup evaporated milk

1/3 cup flour

½ teaspoon curry powder

pinch of hing

1 teaspoon salt

1 teaspoon black pepper

1/3 cup grated Romano cheese

¼ cup grated monterrey jack cheese

Steam asparagus until tender. Drain.

Preheat oven to 400°.

In saucepan melt butter, add hing, black pepper, and curry. Add flour and both kinds of milk. Cook over low heat until mixture thickens.

In casserole dish combine asparagus, cherry tomatoes, milk sauce, cheeses, and salt. Bake uncovered for 20 minutes. Garnish with parsley.

Serves 4.