1/2 c Celery; chopped

1/4 c Butter

1/4 c Flour

1/2 ts Salt

1/2 ts Dry mustard

1 ds Pepper

1 3/4 c Milk

1 ts Chicken bouillon granules

4 oz Mushrooms, chopped; drained

16 oz Asparagus, frozen cut

3 Egg; hard-cooked, sliced

1/2 c Ritz crackers; crushed (12)

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 1/2 cup asparagus and 1 egg for garnish. In a 10x6x2 baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake, covered, at 375F for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.