2 lb. fresh asparagus
2 tbsp. flour
6 tbsp. butter
1 c. milk
1 c. grated sharp cheddar cheese
2 c. sliced mushrooms
Handful of croutons

Clean asparagus, cut in 1 inch diagonal slices. Cook just until crispy tender; drain. Make cheese sauce: Combine 2 tablespoons melted butter, blend in flour, add milk gradually. Add grated cheese, stir until melted and blended. Saute mushrooms in 2 tablespoons butter. Saute croutons in 2 tablespoons butter until golden. Place alternate layers of asparagus and mushrooms in casserole and cover with cheese sauce. Place croutons on top. Bake at 350 degrees for 25 minutes until nicely browned on top.