1 lb. asparagus spears, uncooked and cleaned
2 tbsp. onion, diced
2 tsp. celery
2 tsp. Parmesan cheese
2 tsp. bread crumbs
2 small tomatoes, sliced
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
pinch of thyme
3 tbsp. butter

Place the asparagus spears in the bottom of a greased shallow baking dish, 8x8x2-inches or smaller. Top with onion, celery, Parmesan cheese and bread crumbs. Cover with tomatoes. Sprinkle with salt, pepper, oregano and thyme. Dot with butter. Cover.

Bake at 375°F for 45 minutes to 1 hour.

Submitted by: Lynne Grimes