24 steam cooked asparagus stalks, drained
1 c. bread crumbs
2 tbsp. butter
1/3 c. yogurt

Preheat oven to 350 degrees. Slice tender section of asparagus stalks into 2 inch segments. Arrange asparagus pieces on bottom of baking dish. Spread bread crumbs over asparagus. Melt butter and sprinkle over bread crumbs; then cover with yogurt. Bake until crumbs turn light brown.

If baking dish is not large enough for asparagus to be placed in single layer, divide pieces and make a second layer on top of first, reserving half the bread crumbs, butter and yogurt to top second layer. Baking time will increase slightly for double layer.