Asparagus Venetian

In the Spring, asparagus becomes readily available and is a reminder that warmer weather is coming. I found this asparagus recipe in Mom's recipe box, but I cannot figure out the origin of the recipe or why it is called Venetian. Whatever the origin of the recipe, this recipe makes a delicious side dish.

When I made this recipe, I used fresh asparagus and oven roasted it. The recipe notes that if using frozen asparagus, you should cook and drain it first. But fresh asparagus works best. When I made this recipe, I kept the asparagus spears intact, but it would be easier to serve if the asparagus is chopped up further.

Asparagus Venetian 

• 2 pounds fresh asparagus
• 1/3 cup onion butter (1 envelope onion soup mix blended with 1 stick melted butter)
• 1 cup shredded mozzarella
• 2 Tbsp. grated parmesan cheese

Clean and arrange asparagus on baking sheet and roast in the oven for about 15-20 minutes, removing the asparagus before it is done. Arrange the asparagus in a baking dish. Drizzle with onion butter; then sprinkle with cheese. Bake at 450 for about 10 minutes or until cheese is melted. If desired, place under a broiler for a few minutes. Enjoy!