Italian-baked Asparagus
1 lb. asparagus spears
3 tbsp. finely chopped
onion
3 tbsp. finely chopped
4 canned Italian peeled
celery
2 tbsp. freshly grated
Parmesan cheese
2 tbsp. freshly grated
bread crumbs
tomatoes, diced
Salt and pepper to
taste
Pinch of oregano
Pinch of thyme
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