Green Chili Sauce:

• 1 tbsp (15ml) each butter and all-purpose flour
• 1/2 cup (125ml) milk
• 1/2 cup (125ml) sour cream
• 1 can (114ml) mild green chilies, drained and diced
• 1 cup (250ml) shredded Cheddar cheese
• salt and pepper

Garnish:

• 2 green onions, chopped
• Salsa

Directions:

Green Chili Sauce:

In saucepan, melt butter over medium heat. Stir in flour; cook, without browning, for 2 min., stirring occasionally.

Gradually pour in milk, whisking constantly until smooth.

Cook over medium heat, whisking, until boiling and thickened. Reduce heat and simmer 1 min.; turn off heat. Blend in sour cream, chilies and cheese; season with salt and pepper to taste.

Set aside. (Sauce can be covered and refrigerated for up to 1 day.)

In skillet of boiling water, cook asparagus for 3 to 5 min. or until tender-crisp; drain. Chill under cold running water to stop cooking; drain and pat dry.

Lightly brush tortillas on both sides with oil; heat quickly, 1 or 2 at a time and turning once, in skillet over medium-high heat until soft and flexible, about 45 sec. (Or, on plate, cover and microwave 4 at a time, for about 45 seconds.)

Lay tortillas flat on work surface. Divide salsa among tortillas, spreading to edges. Arrange 5 asparagus lengthwise in centre of each tortilla; sprinkle cheese over asparagus. Roll up tortillas to enclose asparagus and cheese. Arrange seam side down in one layer on greased baking sheet.

For easier serving, leave a space between each pair. (Assembled tortillas can be covered and refrigerated for up to 1 day.)

Spoon sauce over tortillas.

Bake in 450°F (230°C) oven for 10 min. or until bubbling and heated through. Broil for 2 min. or until golden. Garnish with green onions and salsa.

Use a wide metal lifter to serve.

Preparation Time: 30 min. Cooking Time: 15 min.