Asparagus Tomato Bake Recipe

Publisher Photo

Asparagus Tomato Bake Recipe

Be the first to add a review
Publisher Photo
Country roads and railroads tracks near my home are favorite places to hunt for wild asparagus— one of the true treats of spring. Both of my sons can eye wild asparagus from afar!
Recommended: Top 10 Quiche Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1/4 cup butter, melted
  • 1 pound fresh asparagus, cut into 2-inch pieces
  • 3 tablespoons finely chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons minced celery
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons seasoned bread crumbs
  • 1 can (14-1/2 ounces) stewed tomatoes, drained and diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme

Directions

Pour butter into an 8-in. square baking dish. Lay asparagus over butter. Sprinkle with onion, garlic, celery, cheese and bread crumbs. Top with tomatoes. Sprinkle with oregano, salt, pepper and thyme.
Cover and bake at 375° for 35-40 minutes or until the asparagus is tender. Yield: 6 servings.
Originally published as Asparagus Tomato Bake in Bountiful Harvest Cookbook 1994, p67

Nutritional Facts

1/2 cup: 116 calories, 8g fat (5g saturated fat), 22mg cholesterol, 455mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 3g protein.

  • 1/4 cup butter, melted
  • 1 pound fresh asparagus, cut into 2-inch pieces
  • 3 tablespoons finely chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons minced celery
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons seasoned bread crumbs
  • 1 can (14-1/2 ounces) stewed tomatoes, drained and diced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  1. Pour butter into an 8-in. square baking dish. Lay asparagus over butter. Sprinkle with onion, garlic, celery, cheese and bread crumbs. Top with tomatoes. Sprinkle with oregano, salt, pepper and thyme.
  2. Cover and bake at 375° for 35-40 minutes or until the asparagus is tender. Yield: 6 servings.
Originally published as Asparagus Tomato Bake in Bountiful Harvest Cookbook 1994, p67

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsparagus Tomato Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review