I never liked it until I started working at WBCL and Lynne made it for me when she invited me over for dinner one night. I ate it to be polite and found out I actually liked it! (At least I liked it the way she fixed it.) And for all these years, I've fixed it that way too. I even taught you to fix it that way. I still like it, and that recipe will remain a fixture in our menu plan!
But.
Remember last month when I did the failed 3 day detox? It wasn't a complete fail, because it yielded a new (to me) recipe that I have made again and again since that day. I think it's so tasty, and Ryan likes it, too. I did a tiny bit of tweaking to make it more flavorful, since I don't live my life in detox.
I thought I'd pass it along to you in case you need a new way to fix asparagus, too! It is, after all, summer, when veggies are in season and a little easier to find and cheaper to buy.
Baked Asparagus
* 15 (or so) stalks of asparagus
* 1 1/2 teaspoons olive oil
* 1/2 teaspoon seasoned salt
* 2 teaspoons slivered almonds
Spray baking sheet with olive oil and arrange stalks of asparagus in a single layer. Drizzle or spray remaining oil on top of asparagus and sprinkle salt and almonds over the top of the asparagus. Bake at 400 degrees for 25 minute. Serve warm.
A Few Tips:
* This recipe serves two people, so if you're cooking for more, double (triple, whatever) the ingredients and get a bigger baking sheet!
* We use a very ancient version of this kitchen spritzer bottle to spray olive oil. We refill it ourselves, and it's a good kitchen tool to have! If you don't have a bottle like this, you could easily drizzle the oil instead.
* Be sure to rinse the asparagus and break the ends off before baking it.
* One of my favorite things about this cooking method is how crispy the tips get. I love it! The stalks are nice and tender, and the tips are almost like chips! Crunch!
* It can be reheated, but it isn't as good as the original baking. It gets kind of stringy and soggy the longer it sits. I bake it one serving at a time for the two of us.
* The almonds have really good flavor after they bake! Nice added crunch.
* Goes well with any meal! ENJOY!
4 comments:
I love asparagus! I usually roast or broil it - but in the summer they are great grilled, too!
I think I've only tried asparagus once, but it wasn't something I loved to eat.
I'll try it like this (minus the almonds; that I really don't like) and see if I'm an asparagus person!
:)
I always make asparagus this way. I tried your other method one time and we didn't care for it. So we concluded baking asparagus was going to be the best option for us. Sometimes I sprinkle a light layer of grated parmesan cheese on it as well. I agree the crispy tips are one of the best parts.
Thank you. I accidentally deleted your text of this.
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