2 lbs. fresh asparagus
1 sm. can button mushrooms
1/4 c. sliced green onion
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/2 c. milk
1/2 c. grated Parmesan cheese

Wash and trim asparagus and arrange in a shallow baking dish. Drain mushrooms, reserving liquid. Chop 1/2 mushrooms. Cook onions in butter until tender. Add flour and salt. Stir in milk and mushroom liquid. Cook, stirring, until thickened. Add chopped mushrooms. Pour sauce over asparagus and sprinkle with cheese. Arrange remaining mushrooms on top. Bake at 400 degrees for 35 minutes or until asparagus is fork tender.