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
1/4 c. chopped pimento
1 1/2 tsp. lemon juice
3/4 c. soft bread crumbs (1 slice)
1 tbsp. butter

Cook mushrooms and onions covered in 1/4 cup butter for 10 minutes. Remove vegetables from pan, leaving butter. Blend flour, salt and pepper, bouillon and nutmeg into butter in pan. Add milk all at once. Cook and stir until bubbly. Stir in mushrooms and onions, cooked asparagus, pimento and lemon juice.

Place in 1 1/2 quart casserole. Combine crumbs and melted butter. Sprinkle on top. Bake at 350 degrees for 35-40 minutes.