Asparagus

Ingredients

50 gr celery
55 gr butter
32 gr flour
1 gr salt
2 ml dry mustard
1 gr pepper
425 ml milk
5 ml chicken bouillon granules
40 gr mushrooms
350 gr asparagus
3 slices egg
45 gr ritz crackers

Instructions

In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly. Reserve half cup asparagus and 1 egg for garnish. In a 10 inchx6 inchx2 inch baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake, covered, at 190ºC for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.