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Prep Time: 5 Minutes Cook Time: 65 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Using fresh asparagus from my garden, I created this side dish for lunch one day...and was delighted by the unusual combination of colors and flavors, says Judy Stratton of Hoyt Lakes, Minnesota. Ingredients:
1 small vidalia or sweet onion, peeled |
2 teaspoons butter, divided |
1/4 cup shredded part-skim mozzarella cheese |
3/4 cup sliced fresh mushrooms |
4 fresh asparagus spears, trimmed and cut into 1-inch pieces |
Directions:
1. Place onion on a cutting board; cut a thin slice from top. Place onion, root end down, make 1/4-in. cuts to within 1 in. of bottom. Repeat cuts in opposite direction, forming a grid pattern. Place in an ungreased 2-cup baking dish. Top with 1 teaspoon butter.
2. Bake, uncovered, at 350° for 60-70 minutes or until tender (cover with foil if top browns too quickly). Sprinkle with cheese. Bake 3-4 minutes longer or until cheese is melted.
3. Meanwhile, in a small skillet, saute mushrooms in remaining butter until tender; keep warm. Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Place onion on a serving plate; spoon mushrooms and asparagus around onion. Yield: 1 serving.
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