Title: Asparagus Tomato Bake
Categories: Vegetable Side dish
Yield: 6 Servings
| 1/4 | c | Butter or margarine, melted |
| 1 | lb | Fresh asparagus, cut into 2" pieces |
| 3 | tb | Minced onion |
| 1 | | Garlic clove, minced |
| 3 | tb | Minced celery |
| 2 | tb | Grated Parmesan cheese |
| 2 | tb | Italian-style dry bread crumbs |
| 14 1/2 | oz | Can stewed tomatoes, drained and diced |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Dried thyme |
Pour butter into an 8" square baking dish. Lay asparagus over butter.
Sprinkle evenly with onion, garlic, celery, cheese and bread crumbs. Cover
with tomatoes. Sprinkle with oregano, salt, pepper and thyme. Cover with
foil. Bake 375øF for 35 to 40 minutes or until the asparagus is tender.