Asparagus Tomato Bake

Asparagus Tomato Bake

1/4 cup butter, melted

1 lb. fresh asparagus, cut into 2 inch pieces

1 tablespoon minced onion

1 garlic clove, minced

3 tablespoons minced parsley

2 tablespoons grated Parmesan cheese

2 tablespoons Italian style dry bread crumbs

1 can (14 oz) stewed tomatoes, drained and diced

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried thyme

Pour butter into an 8 inch square baking dish. Lay asparagus over butter.

Sprinkle evenly with onions, garlic, celery, cheese and bread crumbs. Cover with tomatoes. Sprinkle with oregano, salt, pepper and thyme.

Cover with foil. Bake at 375º for 35-40 minutes or until asparagus is tender.

Serves 6