Ingredients:

• 30g marg
• 30g (60ml) flour
• salt, pepper, cayenne pepper to tatse
• 2ml dry mustard powder
• 375ml milk
• 50g (125ml) mature Cheddar Cheese, grated
• 460g can green asparagus spears, drained and chopped
• 2 firm bananas, sliced
• juice of one lemon
• 3 ripe avocado pears
• 60g (60ml) mayonnaise
• paprika to sprinkle
• parsley sprigs or basil leaves to garnish

Method:

Cheese sauce

Conventional method:

1. Make a roux with marg, flour and seasonings, cook over medium heat, one minute.
2. Remove from heat and whisk in milk, using a wire whisk.
3. Return to heat, cook, stirring continuously, until sauce boils and thickens.
4. Cook a further two minutes, stirring now and then.
5. Remove from heat, stir in cheese until melted.

Microwave method:

1. Place marg in a mixing bowl, microwave on 100% power, 45 seconds or until melted, stir in flour.
2. Add seasoning and milk, stir, microwave on 100% power, four to six minutes or until thickened.

To complete

1. Stir asparagus into cheese sauce.
2. Coat banana slices in lemon juice, add to Cheese sauce.
3. Peel and stone avocado pears, paint with lemon juice to prevent discoloration.
4. Pile mixture into avo halves, top each with about 10ml mayonnaise.
5. Place under preheated griller until hot and nicely browned on top.

Sprinkle with a little paprika, garnish with herbs and serve immediately.