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Asparagus & Tomato Bake
| 1 to 1-1/2lb | fresh Ontario asparagus |
| 4 tbsp | butter |
| 5 medium | fresh or drained canned tomatoes, diced |
| 3 tbsp | minced onion |
| 3 tbsp | chopped celery |
| 2 tbsp | fresh bread crumbs |
| 2 tbsp | freshly grated Parmesan cheese |
| 1-1/2 tbsp | minced fresh basil OR 1/2 - 1 tsp dried basil |
| 1 to 3 tbsp | granulated sugar |
| 1/2 tsp | salt |
| 1/4 tsp | freshly ground pepper |
Melt butter in 9 x 13-inch baking dish. Trim and cut asparagus into 2-inch pieces; sprinkle over bottom of pan or leave spears whole and arrange in a single layer in pan. Top with tomatoes, onion, celery, bread crumbs and cheese. Season with basil and sugar (amount used will depend on acidity of tomatoes). Sprinkle with salt and pepper. Cover and bake 45 minutes at 350º F or until asparagus is tender. Transfer with slotted spoon to serving dish.
Yield: 6 to 8 servings.