This being the second week of the month, today's recipe is a side-dish and was posted during last month's recipe extravaganza by Paisley Kirkpatrick, so she wins the prize for having her recipe posted as a weekly post.
I didn't like asparagus as a youngster, but have learned to enjoy it as a grown-up. Usually, I steam fresh asparagus or heat the canned stuff, then melt cheddar cheese on it. This looks like a nicer way of serving it and I'll give a try soon, as I think it would make a great addition to a Sunday family dinner.
ASPARAGUS PARMESAN AU GRATIN
1 ½ cups (3 oz) French’s original or cheddar French fried onions
1 ½ pounds fresh asparagus, trimmed and peeled if thick
1 (10 ¾ oz) Campbell’s Cream of Celery Soup
½ cup half ‘n’ half cream or milk
¼ cup grated Parmesan cheese
1 tablespoon Dijon mustard
Crush French Fried Onions in plastic bag with hands or rolling pin.
Cook asparagus in boiling water for 3 minutes. Drain well.
Mix soup, cream, Parmesan cheese and mustard. Pour half the sauce into greased 1 ½ quart baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus.
Bake at 400 degrees for 20 minutes or until hot. Top with crushed onions. Bake 5 minutes until golden and crispy.