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Italian Asparagus
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Name
Author
Other
Erin Carter
Shirley Ann Carter
Clara Dean
Patricia Griffin
Ethel Heider
Ethel Lancaster
Martha Tedrow
Sara Villat
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Ingredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
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1 Pounds of Asparagus
1 of Onion sliced
1 Tablespoons of Celery chopped
1 of Sliced Tomato
0.125 Teaspoons of Salt
0.125 Teaspoons of Pepper
0.25 Teaspoons of Oregano
0.25 Teaspoons of Thyme
0.25 Cups of Bread Crumbs
2 Tablespoons of Grated Parmesan Cheese
3 Tablespoons of Melted Butter
Instructions
Line a 9 X 13 pan with asparagus. Top with onion, celery and tomato. Sprinkle with seasonings, bread crumbs, and cheese; drizzle the butter over the top. Cover and let bake at 375 degrees for 45 minutes.
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