- 1 bunch fresh asparagus
- 5 T. butter or margerine, divided
- 3 cloves fresh garlic - chopped
- 1/2 cup chopped mild sweet onion
- 1 T. fresh parsley, finely chopped
- 1/8 tsp. tarragon
- 1/4 tsp. salt
- 1 1/2 cups bread crumbs - divided
Butter a shallow baking dish with 1 tablespoon of the butter (or margerine); set aside.
Wash, and trim asparagus. Pre-cook in a microwave oven - Place spears in shallow dish with tips pointed towards center. Add ¼ cup water. Cover and microwave on full power for 4 minutes or until tender crisp. Alternately, steam the asparagus until tender crisp. Drain asparagus, then place it in the prepared baking dish and set aside.
Preheat oven to 350°. Melt 3 tablespoons butter in a skillet. Saute the garlic, onion and parsley, and tarragon over medium low heat. Stir in 1 cup bread crumbs and cook for another minute or until bread crumbs are moistened and well mixed into other ingredients. Spoon bread crumb mixture over the asparagus. Sprinkle salt and the remaining 1/2 cup bread curmbs over top. Dot with remaining butter. Cover pan with foil. Bake for 15 minutes at 350°. Remove foil; increase oven temperature to 400° and bake for an additional 5 to 7 minutes or until very lightly browned on top.