Asparagus Mushroom Bake
Asparagus Mushroom Bake is an impressive dinner. Made with 2 tbsp. butter or margarine, 3/4 lb. fresh mushrooms, halved (4 c.), 1 c. chopped onion, 3 tbsp. butter or margarine and 3 tbsp. flour, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
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 325Β° oven until asparagus is tender, about 45 minutes.
Let stand 5 minutes before serving.
Makes 8 to 10 servings.
π· Perfect Pairings
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