Asparagus with Parmesan

Serves: 4
Total Calories: 108


1 1/2 pounds asparagus spears
1 tablespoon olive oil
1 tablespoon butter or margarine
1 , medium green onion, , chopped (1 tablespoon)
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup shredded Parmesan cheese


1. Heat 1 inch salted water (1/2 teaspoon to 1 cup water) to boiling in 3-quart saucepan. Add asparagus. Heat to boiling reduce heat. Simmer uncovered 4 minutes drain.

2. Meanwhile, heat oven to 375°. Place oil, butter, onion and garlic in ungreased square pan, 8 × 8 × 2 inches. Heat uncovered in oven 5 minutes.

3. Spread asparagus in pan. Sprinkle with salt, pepper and cheese. Bake uncovered about 10 minutes or until cheese is melted.

wing it!
Use frozen asparagus when fresh asparagus is not available. Cook two 10-ounce packages of frozen asparagus spears according to package directions.

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 108
Calories from Fat: 78

This Asparagus with Parmesan recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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