ASPARAGUS IN THE ROUND

1 cup of Pepperidge Farm herb stuffing mix
 1/2 cup melted butter, divided
1 (2 1/2) ounce of sliced drained mushrooms
 1 (101/2) ounce can cut asparagus
 2 tablespoons sliced green onions
 2 tablespoons flour
 1/2 teaspoon salt
 1/2 dry mustard
 dash white pepper
 1 cup half and half
 4 hard boiled eggs
 1/4 cup parmesan cheese, grated

 Combine stuffing mix, 1/4 cup butter and mushrooms with liquid
 Line bottom of 9 inch pie plate
 Top with asparagus

 Saut� onions and mushrooms in the rest of  the butter.
 Stir in flour and seasonings.  
Gradually stir in half and half.  
 Cook low until thick.