If you’ve been reading for a while, you know that I am an incurable recipe collector. I have piles of recipes that I’ve clipped from magazines, printed from websites, written on scraps of paper, and, in this case, cut out of a calendar! It was actually the same calendar that I got my Chicken Corn Chowder recipe from! Two great recipes from one calendar. Not bad for a free calendar!
Compliments of It’s a Keeper
2 tablespoons of butter
1 pound asparagus, cleaned and trimmed
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 medium tomatoes, sliced
½ teaspoon basil leaves
½ teaspoon thyme leaves
¼ teaspoon pepper
3 tablespoons grated parmesan cheese
Preheat oven to 350 degrees and melt butter in a 13×9 baking dish. Place asparagus in bottom of dish with melted butter. Sprinkle with onion and celery. Arrange tomato slices on top. Sprinkle with basil, thyme, pepper and cheese. Roast for 30 minutes or until asparagus is fork tender.
Is It a Keeper?
This dish is absolutely ah-may-zing! Since it’s such a simple recipe, it’s important to use good, quality ingredients. It’s perfect in the summer when the veggies are fresh from the garden (or farmer’s market!). I like using Roma tomatoes in this recipe — they seem to be more flavorful. And, you have to use fresh herbs. It really makes a big difference. For the parmesan cheese, I fresh grated my own over the top. Mmmmm!
Not only does this dish taste great, but it looks colorful too! Don’tcha think so?
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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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