4 c. fresh mushrooms, halved
1 c. chopped onion
1/4 c. butter
2 tbsp. flour
1 tsp. chicken bouillon granules
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. milk
2 (8 oz.) pkg. frozen, cut asparagus, cooked and drained
1 1/2 tsp. lemon juice
3/4 c. soft bread crumbs
1 tbsp. butter, melted

In saucepan cook mushrooms and onions, covered, in the 1/4 cup butter for 10 minutes or until tender. Remove vegetables, leaving butter in skillet. Set aside. Blend flour, bouillon, salt, nutmeg and a dash of pepper in skillet.

Add milk all at once. Cook and stir until bubbly. Stir in mushrooms, onions, asparagus, and lemon juice. Turn into a 1 1/2 quart casserole. Combine crumbs and melted butter. Sprinkle on top. Bake, uncovered, at 350 degrees for 35 to 40 minutes.

Makes 8 to 10 servings.