1 (15 oz.) can Del Monte asparagus spears
3/4 lb. sealeg supreme
1 c. grated cheddar cheese
1 1/2 c. milk
4 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
1/4 tsp. pepper
3 tsp. lemon juice
2 c. soft bread crumbs

Arrange asparagus in bottom of casserole dish (9 1/2 x 6 1/2 inches - 2 quart). Rinse seafood supreme. Cut seafood in pieces and arrange on asparagus. Put 1 cup grated cheddar cheese on seafood.

Melt 3 tablespoons butter. Blend in 3 tablespoons flour, 3/4 teaspoon salt and 1/4 teaspoon pepper. Gradually add 1 1/2 cups milk, stirring until thick. Remove from heat and add 3 teaspoons lemon juice. Pour over cheese. Top with 2 cups of soft bread crumbs mixed with 4 tablespoons melted butter. Bake at 350 degrees for 45 minutes.