YIELDS 3 TO 4 CUPS
Ingredients:
• Two 12-ounce cans asparagus spears
• 1½ cups mayonnaise
• 1½ cups freshly grated Parmesan cheese, plus additional for sprinkling
• 2 cloves garlic, chopped
• Salt and pepper to taste
Preparation:
Preheat oven to 350 degrees. Drain and chop asparagus. Add to remaining ingredients and mix; pour into baking dish. Bake for 20 to 25 minutes until slightly brown and bubbly. Remove from oven and sprinkle with additional Parmesan cheese. Serve hot with lightly toasted French bread rounds.
This Appetizer Recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'
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