4 c. 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 of 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 onion, 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 in 350 degree oven for 35 to 40 minutes. Makes 8 to 10 servings.