SWISS ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 450°F
• In a large skillet over medium-high heat melt 2 tablespoons butter. Saute asparagus for 2-3 minutes until barely tender. Remove from pan and set aside.
• In same skillet, saute onion in 2 tablespoon butter until onion is soft and translucent. Stir in flour, salt and pepper. Cook for 1 minute until flour is well blended.
• Add sour cream and cheese. Cook, stirring constantly, over low heat until cheese melts.
• Spoon asparagus into a buttered shallow baking dish. Top with cheese, onion and sour cream mixture.
• In a small skillet heat the remaining tablespoon of butter, and when it has melted toast the Panko breadcrumbs for about 1 minute.
• Place Panko breadcrumbs evenly over the top of contents of the baking dish.
• Bake at 450°F for 20 minuites. If top is not brown, place under broiler for an additional minute or two.
• Recipe was inspired by The Joy of Sharing, Garber United Methodist Church, New Bern, NC, and Charlotte, NC.