1 lb. (16-24 spears) asparagus
Boiling water
1/2 tsp. vegetable oil (to oil pan)
3 tbsp. grated Parmesan cheese
3 tbsp. water
2 tbsp. chopped green onion
1 tbsp. butter, melted
3 tbsp. fine dry bread crumbs
Dash freshly ground pepper

Preheat oven to 350 degrees. Snap stems of asparagus at breaking point to remove woody ends; discard ends. Wash spears well to remove all soil under leaf tips. Arrange in a large shallow frying pan and cover with boiling water. Cover pan, bring to a boil, and let cook briskly, about 8-10 minutes. Drain carefully. Arrange half the spears in a single layer in a lightly oiled shallow casserole or baking pan. Sprinkle with half the cheese; add the 3 tablespoons water. Cover with remaining asparagus; sprinkle with remaining cheese. Mix together all the other ingredients with a fork, then spread on top of asparagus Bake, covered, for 15 minutes. 1 serving: 4-6 spears. Food Exchanges per serving: 2 Vegetables plus 1 Fat.