4 c. (10 oz.) fresh mushrooms OR 2 (8 oz.) cans whole mushrooms, drained and halved
1 c. chopped onion (2 med.)
4 tbsp. butter
2 tbsp. all-purpose flour
1 tsp. instant chicken bouillon granules
1/2 tsp. salt
1/2 tsp. ground nutmeg
Dash pepper
1 c. milk
2 (8 oz.) pkgs. 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, melted

Cook mushrooms and onion, covered in the 4 tablespoons butter until tender, 10 minutes. Spoon out vegetables, leaving butter in pan. Set vegetables aside.

Blend flour, chicken bouillon granules, salt, nutmeg and pepper into butter. Add milk all at once. Cook and stir until bubbly. Stir in mushrooms and onions, cooked asparagus, pimento, and lemon juice. Turn into 1 1/2 quart casserole.

Combine bread crumbs and 1 tablespoon melted butter. Sprinkle over top. Bake at 350 degrees for 35-40 minutes. Serves 8 to 10. (Delicious with baked ham or turkey).