Asparagus and Tomato Bake
from Alice Boychyn, Fruit & Vegetable Vendor, St. Lawrence Farmers' Market| Butter | 4 Tbsps / 60 mL | |
| Asparagus spears, fresh | 1.5 lbs / 675 g | |
| Tomatoes, medium size, diced | 5 | |
| Onion, minced | 3 Tbsps / 45 mL | |
| Celery, chopped | 3 Tbsps / 45 mL | |
| Bread crumbs, fresh | 2 Tbsps / 25 mL | |
| Parmesan cheese, grated | 2 Tbsps / 25 mL | |
| Fresh sweet basil, minced | 1.5 Tbsps / 20 mL | |
| Suger, granulated (vary depending on acidity of tomatoes) | 1.5 Tbsps / 20 mL | |
| Salt | 0.5 tsp / 2 mL | |
| Pepper, freshly ground | 0.25 tsp / 1 mL | |
Preheat oven to 350oF (180oC). In a 9 x 13 inch (3.5 L) baking pan, melt the butter. Line the bottom of the pan with fresh asparagus and sprinkle with the diced tomatoes, onion, celery, breadcrumbs and cheese. Season with basil and sugar (if the tomatoes are quite sweet, reduce the sugar). Sprinkle with salt and pepper. Cover and bake for 45 minutes, or until the asparagus is tender. Makes 4-6 servings. |
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