Fresh Asparagus au Gratin

This is a good recipe especially when using
the freshest garden ripe tender asparagus.
This asparagus au gratin recipe contains
mushrooms and a white sauce with Parmesan cheese.

Ingredients:
1 pound trimmed asparagus spears, fresh or frozen
salt and pepper to taste
8 ounces sliced mushrooms
2 tablespoons butter
1/4 cup all-purpose flour
1 1/4 cup milk
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese

Directions:
Put asparagus in a pan large enought pan to hold them lying flat.
Pour enough boiling water in the pan to cover aparagus;
add salt, to taste. Cover and simmer gently for 10 to 15 minutes,
or until tender, transfer to paper towels to drain.
Reserve 1/4 cup of cooking liquid.
Arrange asparagus with tips all pointing in one direction
on a warm, ovenproof serving dish;
cover and keep warm in a 225 degree F.oven.
Simmer mushrooms in half of reserved asparagus liquid
(2 tablespoons) for about 2 minutes, or until tender.
Drain and arrange over the bottom half of asparagus,
leaving tips uncovered.
Cover and continue to keep warm while making sauce.

In a small saucepan over low heat,
melt butter; stir in flour until smooth.
Continue to cook and stir for 1 to 2 minutes, until golden in color. Remove from heat; gradually stir in milk,
the remaining half of asparagus cooking liquid (2 tablespoons),
and lemon juice. Season with salt and pepper to taste.

Return sauce to heat; simmer for 2 minutes,
stirring constantly, until thickened.
Pour over mushrooms and sprinkle with Parmesan cheese.
Asparagus tips will remain exposed.
Cover exposed asparagus with foil;
place dish under broiler for 2 to 3 minutes,
or until sauce with cheese is browned.