Italian Baked Asparagus

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 1 pound uncooked asparagus spears
    • 2-4 tablespoons butter
    • 2 tablespoons finely chopped onion
    • 2 tablespoons finely chopped celery
    • 1 tablespoon freshly grated parmesan
    • 1 tablespoon freshly grated breadcrumbs
    • 4 canned Italian peeled tomatoes, diced
    • salt and freshly ground black pepper
    • pinch of oregano
    • pinch of thyme


    Melt butter in the bottom of a rectangular baking dish. Line bottom with asparagus spears; sprinkle with finely chopped onion, celery, cheese, breadcrumbs and diced canned tomatoes, and season to taste with salt, pepper, oregano and thyme. Cover dish and bake in a preheated moderate oven (375°F-M4) for 45 minutes, or until tender.