Friday, April 3, 2009
Mmm. Asparagus. I love this vegetable. I know, however, that not everyone shares my feelings for this noble vegetable. But if you aren't a fan of asparagus, please, please try it cooked like this before you swear it off forever: drizzled with butter or olive oil, sprinkled with salt and pepper, and baked until perfectly tender. Try it like this and you might just become a convert--it worked for my husband. And for those of you who already like asparagus, even if it's radioactive yellow and from a can, you're in for a treat. This is adapted from a recipe called Julie's Asparagus that my mom clipped from a newspaper and passed along to me. Enjoy!
Cook's note: If you’re serving a larger crowd, the recipe doubles or triples beautifully. Just be sure the asparagus is in no more than a layer or two thick, or it will not cook evenly. Use a second baking dish if necessary.
1 lb. Fresh pencil-thin asparagus spears
2 T. butter (or olive oil)
Salt and black pepper to taste.
Preheat the oven to 450°. Rinse and drain the asparagus, and snap of the tough ends where they break naturally (do not peel). Arrange the spears in a 9x13 in. glass or ceramic baking dish in 1 or 2 layers. Melt the butter, drizzle over asparagus, and season with salt and pepper to taste. Cover the dish snuggly with aluminum foil. Bake until crisp tender, about 15 minutes, or longer to desired doneness. Serve at once. Serves four.