Yield: 6 Servings
|2 pounds||Fresh asparagus -or-|
|20 ounces||Frozen asparagus; cooked & drained|
|⅓ cup||Lipton Onion Butter (see instructions)|
|1 cup||Diced Mozzarella cheese|
|2 tablespoons||Grated Parmesan cheese|
Arrange cooked, drained asparagus in 8-inch baking dish; drizzle with onion butter; sprinkle with cheeses. Bake 10 minutes at 450. Serves 6. Lipton Onion Butter: Thoroughly blend 1 envelope Lipton Onion Soup Mix with ½ lb butter.
MRS ROY L. (JOAN) LOUDERMILK
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .