Asparagus Venetian

Submitted by Luby Luby Luby

"I love fresh asparagus and I'm always looking for different ways to prepare it. This is very rich and if you don't like a lot of salt you may want to use only one-half of the onion soup mixture. Our tastes run on the "heavy salted" side so we like to sop up the left-over juice with a piece of crusty french bread. If you like a lot of cheese feel free to increase the mozzarella to 1/2 cup or to taste. Watch closely while in the oven to make sure it doesn't burn. The onion/butter mixture is enough for 2 pounds but you can refrigerate the remainder for another time. I even cut the amount back to 2 Tbsp of butter mixture dribbled over one pound and found it was plenty - it's all personal preference."

 

• Ready In: 22mins
• Ingredients: 9
• Serves: 3

ingredients

• 453.59 g fresh asparagus
• 118.32 ml unsalted butter (1 Stick)
• 28.34 g dry onion soup mix (1 Packet)
• 59.14 ml mozzarella cheese, shredded
• 29.58 ml parmesan cheese, grated
• black pepper
• white pepper
• garlic powder
• ground cayenne pepper

directions

1. Preheat oven to 450 degrees.
2. Rinse asparagus and snap off hard ends.
3. Place asparagus in 8" microwave safe dish and cover with plastic wrap.
4. Microwave on high for 5 minutes then remove and set aside still covered.
5. In microwave safe bowl melt butter.
6. Add dry onion soup mix to melted butter, stirring until well mixed.
7. Drain water off asparagus and place in oven proof baking dish.
8. Drizzle with 4 tbsp of butter/onion soup mixture.
9. Sprinkle with black pepper, white pepper, garlic powder and cayenne pepper to taste, tossing gently.
10. Sprinkle with parmesean cheese and mozzarella cheese.
11. Bake in oven for 5 minutes, turning halfway through cooking time.