Ingredients
1
jar (16 oz) Alfredo pasta sauce
1
cup shredded Italian cheese blend (4 oz)
2
bunches (2 lb) fresh asparagus spears, woody ends removed
1/2
cup Progresso™ Bread Crumbs Plain
1/4
cup chopped fresh parsley leaves
2
tablespoons olive oil
Salt and pepper, to taste
Preparation
Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
In medium bowl, mix 1 jar (16 oz) Alfredo pasta sauce and 1 cup shredded Italian cheese blend (4 oz). Have ready 2 bunches (2 lb) fresh asparagus spears, woody ends removed.
In baking dish, place one-third of the asparagus spears in single layer, and top with one-third of the sauce mixture; repeat twice to use up.
In small bowl, mix 1/2 cup Progresso™ plain bread crumbs, 1/4 cup chopped fresh parsley leaves, 2 tablespoons olive oil, and salt and pepper to taste. Sprinkle over top of asparagus.
Cover; bake about 25 minutes or until sauce is bubbling. Uncover; increase oven temperature to 450°F, and bake about 10 minutes longer or until bread crumbs are golden.
