Quick look
- prep 5 min cook 65 min
- serves 1
Ingredients
- 1 small Vidalia or sweet onion
- 2 teaspoons butter, divided
- 1/4 cup shredded part-skim mozzarella cheese
- 3/4 cup sliced fresh mushrooms
- 4 fresh asparagus spears, trimmed and cut into 1-inch pieces
- 1
Cut onion into 1/4-in. slices to within 1 in. of bottom. Repeat cuts in opposite direction. Place in an ungreased 2-cup baking dish. Top with 1 teaspoon butter.
- 2
Bake, uncovered, at 350°F for 60-70 minutes or until tender (cover with foil if top browns too quickly).
- 3
Sprinkle with cheese. Bake 3-4 minutes longer or until cheese is melted.
- 4
Meanwhile, in a small skillet, sauté mushrooms in remaining butter until tender; keep warm.
- 5
Place asparagus in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender.
- 6
Place onion on a serving plate; spoon mushrooms and asparagus around onion.
