JUNE 16TH: FUDGE, FRESH VEGGIES and CRACKER JACK

Easy Cream Baked Asparagus

1 lb. fresh asparagus spears, trimmed

¼ c. peppercorn ranch dressing

2 Tbsp. shredded Parmesan cheese

12 Ritz crackers, coarsely crushed (about ½ c.)

Heat oven to 350°. Cook asparagus in simmering water in large skillet 2-3 minutes or until bright green, but still crisp; drain. Place in shallow baking dish. Add dressing; toss to coat. Top with cheese and cracker crumbs. Bake 10-15 minutes or until topping is lightly browned and asparagus is heated through. (You can make ahead; cover and refrigerate for several hours or overnight. Remove from fridge 20 minutes before baking.)

05 13 11