Asparagus Mushroom Bake - cooking recipe

Ingredients

2 Tbsp. butter or margarine
3/4 lb. fresh mushrooms, halved (4 c.)
1 c. chopped onion
3 Tbsp. butter or margarine
3 Tbsp. flour
1 tsp. instant chicken bouillon
1/2 tsp. nutmeg (optional)
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
2 (10 oz.) pkg. frozen asparagus, thawed and drained
1 1/2 tsp. lemon juice
1/2 c. soft bread crumbs
1 Tbsp. butter or margarine, softened

Preparation

Melt 2 tablespoons butter in large skillet; saute mushrooms and onion until tender (15 minutes).
Remove vegetables.
Add 3 tablespoons butter to skillet; heat until bubbly.
Combine flour, bouillon, nutmeg, salt and pepper.
Stir into butter.
Gradually stir in milk and cook over medium heat, stirring constantly, until it boils; boil and stir 1 minute.
Cut asparagus spears into thirds.
Drain any liquid from mushroom mixture.
Stir asparagus, mushroom mixture and lemon juice into sauce; pour into buttered 1 1/2-quart casserole.
Combine crumbs and 1 tablespoon butter; sprinkle over vegetables.
Bake, uncovered, in a 325\u00b0 oven until asparagus is tender, about 45 minutes.
Let stand 5 minutes before serving.
Makes 8 to 10 servings.