Asparagus
								Gratin
This recipe is from Anne Lindsay's New Light Cooking,
							 Ballantine Canada, copyright Anne Lindsay, published here with her permission
							 (also published in Canadian Living's Best Vegetarian Dishes, Ballantine
							 Books)

- 2 tsp butter
- 2 onions, chopped
- 6 cups
							 thickly sliced mushrooms
- 1/3 cup all-purpose flour
- 1 lb
							 asparagus
- 3 eggs 
- 1 1/2 cups 1% milk
- 1 tsp Dijon mustard
-
							 1/2 tsp salt 
- Pinch each cayenne pepper and grated nutmeg
- 1 cup
							 shredded Swiss cheese


In nonstick skillet, melt butter over
							 medium-high heat; cook onions, stirring occasonally, for 5 minutes. Add
							 mushrooms; cook, stirring often, for about 8 minutes or until lightly browned.
							 Sprinkle with flour; cook, stirring, for 1 minute. Remove from
							 heat.

Meanwhile, snap ends off asparagus; cut into 1-inch
							 pieces. In saucepan of boiling salted water, cook asparagus for about 3 minutes
							 or until tender-crisp. Drain and refresh under cold water; drain again. Set
							 aside.

In large bowl, beat eggs lightly; whisk in milk,
							 mustard, salt, cayenne and nutmeg; add onion mixture, asparagus and half of the
							 Swiss cheese.

Pour into greased 11- x 7-inch baking dish,
							 smoothing top. Sprinkle with remaining cheese. Bake in 350F oven for 50 to 60
							 minutes or just until set. Broil for 2 minutes. Makes 8 servings.