Asparagus Mushroom Bake

• 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

1. Melt 2 tablespoons butter in large skillet; saute mushrooms and onion until tender (15 minutes).
2. Remove vegetables.
3. Add 3 tablespoons butter to skillet; heat until bubbly.
4. Combine flour, bouillon, nutmeg, salt and pepper.
5. Stir into butter.
6. Gradually stir in milk and cook over medium heat, stirring constantly, until it boils; boil and stir 1 minute.
7. Cut asparagus spears into thirds.
8. Drain any liquid from mushroom mixture.
9. Stir asparagus, mushroom mixture and lemon juice into sauce; pour into buttered 1 1/2-quart casserole.
10. Combine crumbs and 1 tablespoon butter; sprinkle over vegetables.
11. Bake, uncovered, in a 325u0b0 oven until asparagus is tender, about 45 minutes.
12. Let stand 5 minutes before serving.
13. Makes 8 to 10 servings.

butter, fresh mushrooms, onion, butter, flour, instant chicken, nutmeg, salt, pepper, milk, frozen asparagus, lemon juice, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763113 (may not work)