1/2 lb. fresh asparagus spears
                                 2 oz. cream cheese, softened
                                 3 T. evaporated milk or half-and-half
                                 1/8 t. salt
                                 1 to 2 T. crumbled blue cheese
 

                       In a small saucepan, cook the asparagus in a small amount of water until
                       crisp-tender.  Meanwhile, in another saucepan, whisk cream cheese,milk and
                       salt until smooth.  Stir in blue cheese and heat through.  Drain asparagus
                       and top with sauce.
                       2 servings