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Cook celery in butter. Blend in flour, salt, mustard, and pepper. Add milk, bouillon. Cook until thick. Add mushrooms.
Cook asparagus just until tender. Drain. Save 1/2 C. asparagus and one egg for garnish.
In shallow baking dish, arrange asparagus and 2 of the eggs. Pour sauce over all. Bake covered at 375o for 15 minutes. Add remaining asparagus and egg. Top with crackers. Bake uncovered for another 10 minutes.
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