Ingredients
4 cups sliced fresh mushrooms1 cup chopped onion4 tablespoons butter, divided2 tablespoons all-purpose flour1 teaspoon chicken bouillon granules1/2 teaspoon salt1/8 teaspoon ground nutmeg1/8 teaspoon pepper1 cup 2% milk1 package (12 ounces) frozen cut asparagus, thawed and drained1/4 cup diced pimientos1-1/2 teaspoons lemon juice3/4 cup soft bread crumbs
Preparation
In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter until tender. Remove vegetables with a slotted spoon and set aside. Stir the flour, bouillon, salt, nutmeg and pepper into drippings until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus, pimientos, lemon juice and the mushroom mixture.
Pour into a 1-1/2-qt. baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
