1 1/2 lb. asparagus
3 tbsp. melted butter
2 tbsp. onion, finely chopped
1 tbsp. grated Parmesan cheese
1 tbsp. soft bread crumbs
8 oz. can Italian style tomatoes
Salt and black pepper
Pinch sugar, thyme and pinch oregano

Wash asparagus well. Break off tough ends. Pour melted butter into oven proof dish. Lay asparagus in even rows on the bottom of the dish. Scatter onion, celery, cheese and bread crumbs over asparagus. Remove tomatoes from their juice. Chop tomatoes then combine again with juice. Season with salt, pepper, sugar and herbs. Pour over contents of baking dish. Bake in 375 degree oven for 35 to 40 minutes or until asparagus is tender.