Swiss Asparagus Casserole

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Swiss Asparagus Casserole

 

1/2 cup water

1-1/2 lb. fresh asparagus spears, trimmed

2 TB Dijon mustard

2 oz. finely shredded Swiss cheese

1/2 cup seasoned bread crumbs

2 TB butter or margarine, melted

Salt and ground black pepper, to taste

 

Preheat oven to 400º F.

 

Bring water to boil; add asparagus. Blanch for 3 to 4 minutes and drain.

(Asparagus will still be

crisp.)

 

Toss in Dijon mustard. Place in 7 " x 11 " baking dish.

 

Mix together cheese, bread crumbs, margarine, add salt and pepper to taste.

Reserve 1/4 cup

mixture for topping.

 

Toss with asparagus. Top with remaining 1/4 cup bread crumb mixture. Bake 15

to 20 minutes

or until cheese mixture is lightly browned.

 

Serves: 4 to 6.