Baked crusty-crumb asparagus
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | To 24 asparagus spears | |
| 6 | tablespoons | Butter |
| 1 | small | Yellow onion; chopped |
| 3 | Cl Garlic; chopped | |
| 2 | tablespoons | Italian parsley; chopped |
| 2 | tablespoons | Fresh tarragon; chopped |
| 2 | cups | Bread crumbs |
Directions
Recipe by: Produce Pete's "Farmacopeia" - ISBN 0-688-12847-5 Preheat the oven to 350 F.
Blanch the asparagus in a skillet of boiling water and place in a buttered shallow baking pan.
In a skillet, melt the butter and saute the onion, garlic, parsley, and tarragon. Add the bread crumbs and mix well. Spoon the bread crumb mixture over the asparagus and cover the pan with foil. Bake for 10 to 15 mins.
Remove the foil and bake at 400 F for an additional 5 mins.