1 large bunch fresh asparagus
freshly ground pepper
1 c. thinly sliced spring onions (use tender green parts also)
2 c. finely shredded cabbage
1 tsp. salt
1 1/3 c. heavy cream
2 tbsp. grated Parmesan cheese
1/4 c. dry bread crumbs
2 tbsp. chilled butter

Lightly butter a 10-inch souffle dish. Cut tender parts of asparagus into thin slices. Lay on bottom of baking dish. Sprinkle with pepper. Spread prepared onions on the asparagus. Next, spread a layer of shredded cabbage. Press down to level the vegetables. Stir salt into cream and pour over layered vegetables. Combine cheese and bread crumbs. Sprinkle over top of casserole. Dot with chilled butter.

Bake in 350°F oven for 30 minutes.

Excellent accompaniment for baked fish.