1 can whole asparagus spears, drained
1 lg. jar whole mushrooms, drained

FOR SAUCE:

2 tbsp. flour
2 tbsp. butter
1 c. milk
1/2 tsp. paprika
1/8 tsp. thyme or rosemary
2 tbsp. minced onion
1/2 tsp. garlic powder
1/8 tsp. sage
2 tbsp. sherry
Dash of cayenne pepper

Lay asparagus spears and mushrooms attractively in a flat casserole pan. Make cream sauce thick and smooth, cooked over medium heat. Add the remaining ingredients to cream sauce. Pour sauce over vegetables. Bake at 350 degrees for 25-30 minutes.