Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese—two of the foods my state produces in abundance. —Sandra Baratka, Phillips, Wisconsin
- 1 pound diced cooked fresh asparagus, drained
- 1 cup grated Parmesan cheese
- 1 cup mayonnaise
- Snack rye bread
- In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 2-cup ovenproof bowl. Bake at 375° for 20 minutes or until heated through. Serve warm with bread. Yield: about 2 cups.
Originally published as Baked Asparagus Dip in Country Extra May 1992, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Baked Asparagus Dip
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review