2 cans small asparagus
1 can cream of mushroom soup
1 sm. onion
2 stalks celery
1 c. bread crumbs
1 stick butter
1 tbsp. flour

First make white sauce. Use one tablespoon of butter with small onion, diced and celery, diced. Saute well. Then add 1 tablespoon of flour, the liquid from asparagus and 1 can of cream of mushroom soup. Heat and pour over asparagus in a 2 quart casserole. Then melt rest of butter and pour over bread crumbs then place on top of casserole. Bake at 350 degrees for 1 hour. Serves 8 to 10.