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 & 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 butter for 10 minutes or until tender. Remove vegetables, leaving butter in skillet. Set aside. Blend flour, bouillon, salt, nutmeg and ad ash 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 35-40 minutes.