4 c. fresh mushrooms, halved
1 c. chopped onion
1/4 c. butter
2 tbsp. all-purpose flour
1 tsp. instant chicken bouillon granules
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 c. milk
2 ( oz.) pkg. frozen cut asparagus, cooked and drained
1/4 c. chopped pimento
1 1/2 tsp. lemon juice
3/4 c. soft bread crumbs
1 tbsp. butter, melted

In saucepan, cook mushrooms and onions, covered in 1/4 cup butter 10 minutes or until tender. Remove vegetables, leaving butter in skillet. Set vegetables aside. Blend flour, chicken bouillon, salt, nutmeg, and dash of pepper into skillet. Add milk all at once. Cook and stir until bubbly. Stir in mushrooms and onion, cooked asparagus, pimento, and lemon juice. Turn into a 1 1/2 quart casserole dish.

Combine bread crumbs and melted butter. Sprinkle on top. Bake, uncovered, in a 350 degree oven 35 to 40 minutes. Makes 8 to 10 servings.