2 (10 oz.) pkgs. frozen asparagus
1 (10 oz.) pkg. frozen peas
2 oz. jar pimentos, drained
6 oz. jar sliced mushrooms, drained
3 tbsp. butter
3 tbsp. flour
3/4 c. milk
5 oz. jar sharp cheese spread
Salt and pepper
3 tbsp. melted butter
1/2 c. fine bread crumbs

Cook and drain asparagus, reserving 3/4 cup liquid. Place asparagus in greased dish. Cook peas and drain. Layer peas over asparagus, then mushrooms and pimentos; set aside.

Melt 3 tablespoons butter; add flour and stir until smooth. Cook 1 minute. Combine asparagus juice and milk. Gradually add to flour and cook over medium heat, stirring constantly until mixture is thick and bubbly. Add cheese, salt, and pepper.

Pour over vegetables. Combine crumbs and 3 tablespoons melted butter. Sprinkle over top. Cover and refrigerate overnight. Remove from refrigerator; let stand 30 minutes, then bake uncovered at 350 degrees for 40 minutes. Serves 8.