1 lb. fresh asparagus, steamed (do not over cook, should be crunchy)
2 tbsp. butter
1/2 c. mayonnaise
1/4 tsp. salt
1/8 tsp. white pepper (sub. with black if you don't have white)
1/8 tsp. dry mustard
Juice of 1/2 lg. lemon (may sub. with bottled lemon juice, 1 1/2-2 tbsp.)
1/2 c. bread crumbs (we use Italian for the spices)
1/3 c. grated Parmesan cheese
1 c. shredded mozzarella cheese (optional, but definitely worth adding!)

Place cooked asparagus in shallow 13 x 9 inch lightly greased (Pam works great) casserole in a single layer. Melt butter; heat until golden brown. Blend in mayonnaise, seasonings and lemon juice; pour over asparagus. Sprinkle with crumbs, then cheese(s). Bake in preheated 375 degree oven 15 minutes or until browned. Can be prepared in advance and reheated.

This recipe is fabulous. We always make a double batch because it goes so fast. The secret is to not over cook the asparagus. Serves 4-6.