Asparagus And Wild Rice Casserole

2 T. chopped onion
1 T butter
1 T flour
1/8 tsp salt
1 C. milk
1/2 C. sour cream
2 C. cooked wild rice
2 lbs fresh asparagus, cut into 2 inch pieces and cooked
3/4 C. shredded cheddar cheese
6 bacon strips, diced and cooked

In a small saucepan, sauté onion in butter until tender. Add flour and
salt. Stir to make a paste. Add milk; cook over medium heat; stirring
constantly, until mixture thickens. Cook 1 minute more.
Remove from heat, stir in sour cream until smooth.
In a greased 11 x 7 inch baking dish, layer wild rice, asparagus, sour
cream mixture, cheese and bacon.
Bake at 350º for 30 minutes.
Serves 6