MARTHA'S ASPARAGUS DISHES

Hello,
I am filling in for Jean, again.  Many people are now growing their own asparagus, ourselves included, they might like some recipes.
Martha

ASPARAGUS CASSEROLE

2 lb asparagus
2 cans cream of mushroom soup
2 cups shredded Cheddar cheese
1 can deep fried onions

Cook cut up asparagus until tender.  Do not overcook.  Place 2 cans cream of mushrooms soup on bottom of casserole dish.  Add cooked asparagus and spread evenly.  Spread cheese over asparagus and cover with deep fried onion.  Cake 375 degrees for 45 minutes.  Serves 4-6

ASPARAGUS PARMESAN

2 lb fresh asparagus
1/2 tsp salt
1/4 c butter or margarine
1/4 tsp black pepper
1/4 c Parmesan cheese, grated

Preheat oven to 350 degrees.  Butter a 1-quart casserole dish.  Break or cut off tough ends of asparagus stalks.  Wash asparagus tips well with cold water.  With vegetable peeler, scrape skin from lower part of stalk only.  In large skillet, add salt to 1/2 inch water,  bring to boil. Add asparagus spears,  cover and boil vigorously 8-10 minutes, or until just tender.  Drain.  Layer half of the asparagus in prepared baking dish; dot with half of the butter and sprinkle with half of pepper.  Repeat with the rest of the asparagus, butter and black pepper. Sprinkle Parmesan cheese over the top.  Bake for 5 minutes or until hot.