Asparagus venetian

Yield: 6 Servings

Measure Ingredient
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.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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