1 (6 oz.) pkg. long grain and wild rice with seasoning packets
1 c. celery, sliced
2 (10 oz.) pkg. frozen asparagus spears, cooked and drained
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
2 c. skim milk
1 chicken bouillon cube
1/2 c. Parmesan cheese, grated
1 tbsp. lemon juice
Chopped chives or pimento

Or use 1 1/2 pounds fresh asparagus, cooked.

Cook rice and seasoning packets according to package directions. Stir in celery. Spoon rice in an even layer into a shallow, greased 2-quart casserole. Arrange asparagus spears on top.

In saucepan, melt butter; stir in flour and salt, add milk and bouillon cube. Cook, stirring constantly, until smooth and thickened. Stir in 1/4 cup cheese and lemon juice; pour over asparagus.

Sprinkle with remaining cheese. Top finished casserole with a color accent of chives or pimento. Bake at 350 degrees until hot and bubbly or about 20 minutes.