Ingredients

Scaled 1.5

  • 6 c mushrooms, halved
  • 1.5 c onions, chopped
  • 6 T / 85 g butter
  • 3 T flour
  • 1.5 t chicken boullion
  • 0.75 t / 5 g salt
  • 1.5 c / 341 g milk
  • 1.5 lb / 681 g fresh or 16 oz frozen cut asparagus
  • 2.25 t lemon juice

  • Topping

  • 1.5 T / 21 g butter, melted
  • 1.25 c soft bread crumb

Method

Saute mushrooms and onions in butter until soft.

Remove from pan and make a rue with remaining butter, flourer and chicken boullion granuals with salt and pepper.

After about 5 min on low heat, slowly add the milk.

Cook until smooth and bubbling.

Add mushrooms, onions, asparagus and lemon juice.

Turn into a casserole (8×8 inches).

Combine melted butter and bread crumbs, sprinkle over the top.

Back at 350F for 30-40 min.

Servings

6 servings

Prep Time

20 min

Cook Time

30-40 min

Category

yes

Source

Almut Haswell 200529124953

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