Asparagus Roulade Recipe

Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray.
Line with waxed paper, allowing paper to extend beyond ends of pan; coat the waxed paper with cooking spray, dust lightly with 1 tablespoon flour.
Cook asparagus according to package directions, drain well.
Cut into 1-inch pieces, set aside.
Melt margarine in a heavy saucepan over low heat, add 1 cup flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add 3 cups skim milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in dry mustard and salt.
Measure 1 cup white sauce into a small saucepan, set aside.
Place egg yolks in a large bowl, and beat slightly.
Gradually stir about one-fourth of the remaining hot white sauce into egg yolks, add to remaining hot mixture, stirring constantly.
Beat egg whites (at room temperature) in a medium bowl at high speed of an electric mixer until stiff peaks form.
Fold one-third of egg whites into yolk mixture, carefully fold in remaining egg whites.
Spoon into jellyroll pan, spreading evenly to sides of pan.
Bake at 325° for 40 minutes or until puffed and firm to the touch. (Do not allow roulade to overbake.)
Remove from oven and set aside.
Combine remaining 1/2 cup skim milk, Swiss cheese, and reserved white sauce.
Heat slowly, stirring constantly, until cheese melts and sauce is smooth.
Loosen edges of roulade with a metal spatula.
Place 2 lengths of waxed paper (longer than jellyroll pan) on a large tray.
Quickly invert jellyroll pan onto waxed paper; remove pan, and carefully peel waxed paper from roulade.
Place asparagus over roulade, spoon 3/4 cup cheese sauce over asparagus.
Starting at short end, carefully roll roulade jellyroll fashion, use waxed paper to help support roulade as it is rolled.
Top with half of remaining cheese sauce.
Garnish with tomato rose and asparagus tips, if desired.
To serve, cut into 8 equal slices.
Top with remaining cheese sauce.