Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  Ounces        lasagna noodles (6 noodles)
  12                    slender asparagus spears -- halved (I used more)
   1      Tablespoon    plus 1 teaspoon all-purpose flour
   1      Teaspoon      Dijon mustard
   1      Dash          Worcestershire sauce
     2/3  Cup           skim milk
   3      Ounces        shredded cheddar cheese
   1      Tablespoon    chopped fresh parsley for garnish

Preparation:

1. In 11X7 inch microwave safe dish, combine lasagna noodles and 4 cups boiling water. Cover tightly with vented plastic wrap. Microwave on High 6 minutes, rearranging noodles after 3 minutes. Let stand 1 minute; drain and rinse. Cover with damp paper towel; set aside.* 2. Place asparagus in same dish; sprinkle with 2 tablespoons water. Cover tightly with vented plastic wrap. Microwave on High 3 minutes.** Drain and cool slightly. 3. Cut noodles in half; roll 2 asparagus halves in each noodle half. Place seam-side down in same dish. 4. To prepare sauce, in 2-cup glass measure, stir together remaining ingredients except parsley. Microwave on Medium-High, until thickened and cheese is melted, stirring once. 5. Pour sauce over asparagus rolls; cover tightly with vented plastic wrap. Microwave on High 2 minutes, until heated through. Sprinkle with parsley.