- 1 1/2 pounds fresh asparagus spears
- 3 tablespoons butter or margarine
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Pimiento strips (optional)
How to Make It
Wash asparagus; snap off tough ends. Remove scales with a knife or vegetable peeler.
Place asparagus in layers in a lightly greased 1-quart casserole; dot with butter, and sprinkle with salt and pepper.
Cover and bake at 300° for 35 to 40 minutes. Garnish with pimiento strips, if desired.
Note: 2 (10-ounce) packages frozen asparagus spears, thawed, may be substituted for fresh.