Stalking me.

14 May

Okay, so I’ve posted asparagus recipes before. Just like I’ve posted endless potato recipes. I crave variety. So I’m always going to embrace a new method of preparing some of my favorite foods! This recipe for asparagus is as easy as they come. Toss those stalks and simply bake in the oven while you’re preparing dinner. And voila! Tasty, fork-tender, gorgeously green asparagus!

I found this recipe in The Jewish Low-Cholesterol Cookbook by Roberta Leviton (1978) – a cookbook I remember reviewing in my Kansas City Star days! You can still find this book on used book sites.

Baked Herbed Asparagus

1 pound fresh asparagus

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh dill

2 tablespoons oil

½ teaspoon salt

Dash pepper

Dash garlic powder

Snap off and discard the lower tough portions of the stalks. Pour the oil into an 8-inch square baking dish and tilt the dish to cover the bottom with oil. Place the asparagus spears in the dish and roll them around to coat them with oil. Sprinkle with salt, pepper and herbs. Bake covered at 375 for 20-25 minutes.

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