4 c. mushrooms, halved
2 tbsp. flour
1/2 tsp. ground nutmeg
2 pkg. frozen asparagus, cooked and drained
1/4 c. chopped pimento
1 c. chopped onion
1 tsp. chicken bouillon
1 c. milk
3/4 c. soft bread crumbs
1/4 c. butter
1/2 tsp. salt
1 1/2 tsp. lemon juice
1 tbsp. butter, melted

In covered saucepan, cook mushrooms and onions in 1/4 cup butter, 10 minutes or until tender. Remove vegetables and set aside, leaving butter in skillet.

Blend flour, chicken bouillon granules, salt, nutmeg, and dash of pepper into skillet with butter. Slowly add milk, stirring constantly until bubbly. Stir in mushrooms and onion, cooked asparagus, pimento, and lemon juice. Pour into a 1 1/2 quart casserole.

Combine crumbs and melted butter. Sprinkle on top. Bake, uncovered, in 350 degree oven 35-40 minutes. Yield: 8-10.