1 pound fresh asparagus
1 medium onion, sliced
5 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup milk
3 ounces cream cheese
1 teaspoon salt
1 pinch pepper
1/2 cup mild Cheddar cheese, shredded
1 cup fresh bread
Cut the asparagus into 1-inch pieces.
In a skillet, sauté the asparagus and onion in 1 Tablespoon of butter until crisp/tender.
Transfer to an ungreased 1 1/2 quart baking dish.
In a saucepan, melt 2 Tablespoons of butter, add the flour and stir until smooth.
Add the milk and cook until thickened and smooth.
Add the cream cheese, salt and pepper.
Pour over the asparagus and onion.
Sprinkle with the shredded Cheddar.
Melt the remaining butter and toss with the breadcrumbs.
Sprinkle over the casserole.
Bake, uncovered, at 350°F (175°C) for about 40 minutes or until heated through.