I’ve always loves asparagus. There was a time when I was young that I’d only eat one section but my oldest brother would eat the other section, so we traded and all were happy. As the years went on I grew to love the whole spear.
This recipe is one of my favorite ways to cook them. I’ve had the recipe for over ten years, and have changed it a bit since first finding it. The original was submitted by a mom in a volunteer organization I worked at, for a mom’s cookbook that never got off the ground.
I make this every year for Easter dinner, and quite often when asparagus are in season. Super yummy!
1/4 cup butter, melted
1 pound fresh asparagus
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 tablespoons grated Parmesan cheese
1/4 cup bread crumbs
1/2 cup chopped tomatoes, OR, 1/2 cup tomato sauce
Heat oven to 375F.
Place items in shallow baking dish in order listed.
Bake for 30 minutes.
*Notes: When making this for my gluten-free mom, I use gluten free bread crumbs. It doesn’t alter the taste at all. And I’ve made this for a friend who isn’t a fan of onions, so those were omitted, and for a sister who doesn’t eat tomatoes, those were omitted. Both times the results were still yummy. You really can’t go wrong if adjusting the ingredients a little here or there. It also can be halved or doubled without any problem. But if doubling, use a large enough baking dish so that the spears aren’t layered too thickly. If that’s the case, it’s best to use more than one baking dish.