When I was looking for ways to fix it, the Taste of Home Country Cooking had several recipes. This one looked so simple and foolproof that I gave it a try. It will now be one of my recipes for asparagus. They both liked it and I enjoyed the easy prep and easy cleanup. So if you are a fan of this spring vegetable, give this recipe a try.
Bake with your meat, just adding the last 25 minutes of the meat's cooking time.
Oven Baked Asparagus
1 pound fresh asparagus
2 tablespoons butter
Salt and pepper to taste
Place the asparagus on a large piece of heavy duty aluminum foil. Dot with the butter.
Bring long edges of foil together and fold over to seal. Crimp ends tightly. Place on a baking sheet. Bake at 350° for 25 to 30 minutes. (25 minutes worked well) Carefully open foil to let steam escape. Season with salt and pepper and serve.
Yield: 4 servings
I'm so glad to find that I'm not the only one who doesn't like asparagus. People rave about it, and it seems to be a high society vegetable, but it's just a fat grass, and to me tastes terrible. Good for you for finding a way to prepare it for your loved ones.
ReplyDeleteI think we are a minority however. Anytime I can get Bettie to eat a vegetable I fix it. Do you fix it for others?
DeleteWe love asparagus. I made it in a bit of chicken broth in my saute pan a couple of weeks ago. I made up a recipe years ago that includes water chestnuts & mushrooms, etc. Love it raw also. And topped with cheese. The trick is perhaps not to cook it too long. It's good grilled too!
DeleteNope, not going to eat it. The water chestnuts and mushrooms sound good though. I might have to try that for Lyle and Bettie.
DeleteIt's green...Myrna hasn't eaten good green stuff since we were kids! But I totally agree on not cooking asparagus too much.
ReplyDeleteLOL! I can't imagine not eating anything green! That's all the good stuff!
ReplyDeleteHi Nadine, I really am not quite that bad, I do eat broccoli and green beans. I eat vegies but must admit only because I should.
DeleteHave to admit Sue is right though.
Hey, Myrna! I often say I could easily be a vegetarian because I love veggies...but I also love chicken & seafood & bluegill & venison, elk, duck, etc. Happy weekend!
ReplyDeleteHope you all have a great weekend there. We are supposed to be cold again after several weeks of nice warm weather. Not so good for all the things already starting to grow, like my rhubarb which is up and leafed out. Looks like time to cover plants at night.
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