1 (6 oz.) jar mushrooms, drained
1 (2 oz.) jar diced pimento, drained
1 (10 oz.) pkg. frozen English peas
2 (10 oz.) pkgs. frozen asparagus
6 tbsp. butter
3 tbsp. all-purpose flour
3/4 c. milk
1 (5 oz.) jar sharp cheese spread
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. fine, dry bread crumbs
3 tbsp. butter

Cook asparagus according to package directions, omitting salt. Drain asparagus, reserving 3/4 cup cooking liquid, set aside. Cut asparagus into 2 inch pieces and place in lightly greased baking dish, 12 x 8 x 2 inches. Cook peas, drain, place over asparagus. Layer mushrooms and pimento over peas, set aside.

Melt butter in saucepan, add flour, stirring until smooth. Combine asparagus liquid and milk. Gradually add to flour mixture, cook over medium heat. Stir in cheese spread, salt, pepper and pour over vegetables. Top with bread crumbs and 3 tablespoons butter. Bake uncovered for 40 minutes at 350 degrees. 8 servings.