Preparation :

In a sauce pan, stir together cornstarch and cold milk, until smooth. Add salt, pepper and dried basil. Bring to a boil, stirring constantly, boil one minute. Add sour cream and cheddar cheese. Stir over low heat until cheese melts, do not boil. Saute mushrooms with butter in a skillet for five minutes. Add mushrooms to sauce and pour over cooked asparagus and serve.

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