25 ml butter 2 tbsp
1 L mushrooms, sliced 4 cup
250 ml onion, chopped 1 cup
45 ml butter 3 tbsp
45 ml flour 3 tbsp
5 ml chicken bouillon 1 tsp
2 ml nutmeg 1/2 tsp
1 ml salt 1/4 tsp
.5 ml pepper 1/8 tsp
250 ml milk 1 cup
1 kg asparagus, trimmed & cut into thirds 2 lb
7 ml lemon juice 1 1/2 tsp
125 ml soft bread crumbs 1/2 cup
15 ml butter 1 tbsp
Melt 2 tablespoons (25 ml) butter in a large skillet. Saute mushrooms and onions until tender; remove from pan. Add 3 tablespoons (45 ml) butter to pan. Heat to bubbly. Combine flour, bouillon, nutmeg, salt, pepper and stir into butter. Gradually stir in milk. Bring to a boil over medium heat. Boil and stir one minute. Stir in asparagus, mushroom mixture and lemon juice into sauce. Pour into large buttered casserole dish. Combine crumbs and 1 tablespoon (15 ml) butter. Sprinkle over vegetables.
Bake uncovered 325 F (160 C) until asparagus is tender, about 45 minutes.
Serves 6