|Water||1⁄2 Cup (8 tbs)|
|Season all||3 1⁄2 Teaspoon|
|Fresh asparagus/Frozen asparagus spears - 2 packages of 10-ounce each||2 Pound|
|Coarse cracker crumbs||1 Cup (16 tbs)|
|Onion powder||1⁄8 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canned mushroom crowns||4 Ounce (1 Can)|
|Parmesan cheese||1 Tablespoon|
1 In a pan, add water and 1 1/2 teaspoons of the Season-All to asparagus. (When you use fresh asparagus, break stalks off as far down as they snap easily; wash well.)
2 Allow to cook for about 10 minutes or until tender. Drain.
3 Over bottom of a buttered 1 1/2-quart shallow baking dish, sprinkle cracker crumbs evenly
4 Top with asparagus.
5 In a saucepan, melt butter.
6 Stir in flour, onion powder, pepper, dry mustard and the remaining Season-All; cook until bubbly.
7 Remove from the heat; pour in milk, mixing well.
8 Cook over low heat, stirring, until thickened.
9 Mix in mushrooms including liquid and pour over asparagus.
10 Sprinkle with Parmesan cheese.
11 Bake in 350°Fahrenheit oven for 30 minutes.
12 Serve hot.
Can be made ahead, refrigerated and cooked just before serving.