Ingredients
One to two pounds of fresh asparagus.
One lb. of fresh mushrooms.
One half pound of finlandia swiss cheese.
Butter
Preparation
Cut off large ends of asparagus. Cook 4 to 5 minutes in boiling water. Add a little salt to water. Drain water and set aside.
Cover bottom of casserole dish with asparagus.
Using fresh sliced mushrooms cover asparagus completely.
Add three or four pats of butter.
Lay swiss cheese on top of mushrooms and butter and repeat all layers until you get to the top of the casserole dish.
Cover
Bake at 400 degrees for 1/2 hour. Let cool for 5 minutes before serving.
