• 6servings
  • 10minutes

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, C, D, E, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 pounds fresh asparagus, cut into 1-inch pieces

  2. 3 tablespoons butter, melted

  3. 1 envelope onion soup mix

  4. 1 cup (4 ounces) shredded mozzarella or Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

  2. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine butter and soup mix; drizzle over asparagus. Sprinkle with cheese.

  3. Bake, uncovered, at 425° for 10-12 minutes or until asparagus is tender and cheese is melted. Yield: 6 servings.


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