In saucepan cook celery in butter; blend in flour, salt, mustard and pepper.
Add milk and bouillon granules; cook and stir until thickened and bubbly.
Stir in mushrooms; set aside.
Cook the frozen asparagus according to package directions; drain thoroughly.
Reserve 1/2 cup asparagus and 1 egg for garnish.
In a 10\"x6\"x2\" baking dish arrange remaining asparagus and egg slices; pour sauce over all.
Bake, covered, at 375 for 15 minutes.
Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers.
Bake, uncovered, 10 minutes longer.
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