How to Store:
Wrap the bottom of the stalks in a damp paper towel, place the bunch inside a
plastic bag, and refrigerate. Asparagus will keep for several days but is best
eaten soon after purchase.
Asparagus Casserole
2 T. butter, melted
12 spears fresh asparagus
2 T. onion, diced
2 T. parmesan cheese
1/4 C. bread crumbs
1/2 t. salt
1/8 t. pepper
1/8 t. oregano
Parboil asparagus in boiling water for 3 minutes. Drain well and pat dry.
Put butter in shallow baking dish. Line bottom with asparagus spears. Mix
remaining ingredients together and spread over spears. Cover and bake at 375°F.
for 30-35 minutes or until asparagus is tender.
