Asparagus -- fresh, frozen or canned (reserve some liquid)
1 cup crushed Sao biscuits
1/2 cup melted margarine or butter
1 tablespoon margarine or butter extra
1/2 teaspoon season-all (optional)
1 teaspoon onion powder
1/4 teaspoon dry mustard
1 chicken cube
1&1/2 cups milk
2 dessertspoons cornflour
1 can sliced champignons (reserve some liquid)
Method: If using fresh asparagus break off stalks as far down as they snap off easily, wash well. Cook approx. 10 minutes or until tender, drain. Melt margarine and combine with crushed biscuit crumbs and spread evenly over base of shallow baking dish.
Melt butter (or margarine) stir in onion powder, season-all, dry mustard, pepper, cornflour, cook until bubbly. Remove from heat, add milk (and a little of each of reserved asparagus and champignon liquid), mixing well. Add chicken cube, cook over low heat stirring until thickened. Stir in mushrooms. Place asparagus over biscuit crumbs and pour over sauce. Sprinkle with Parmesan cheese. Bake in moderate oven.
This dish can be made ahead, refrigerated and cooked just before serving.
Source: The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.31.