Asparagus and Tomato Slices

Serves: 7
Total Calories: 379


4 medium, firm ripe tomatoes
1 (15-ounce) can asparagus spears, drained
1/2 cup mayonnaise
3 tablespoons grated onions
Tabasco to taste
1/2 teaspoon Worcestershire sauce
2 cups grated sharp cheddar cheese


Preheat oven to 350°. Cut stem ends off tomatoes and slice each into 3 thick slices. Cut asparagus spears in half and arrange on top of tomato slices in a buttered, shallow baking dish. Combine remaining ingredients and spoon over asparagus. Bake 10–15 minutes or until cheese melts. Do not over bake. Tomatoes may be prepared early in the day and refrigerated before baking.

Fun Fact: On April 15, 1866, the world’s first electric trolley streetcars began in Montgomery, Alabama. Many people assume the trolley system began in San Francisco, but it’s not so. The Lightening Route, as it was called, continued to operate until 1936 when the city replaced it with buses.

Nutritional Facts:

Serves: 7
Total Calories: 379
Calories from Fat: 218

This Asparagus and Tomato Slices recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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