Makes: 8 to 10 servings
Baking asparagus eliminates all the guesswork, because oven heat is constant and they cook more evenly. Put the spears in a casserole, dot them with margarine, and bake. When crisp tender, sprinkle on some lemon juice and toasted walnuts.
Prep Time: 10 minutes
Bake Time: 30 to 35 minutes
Advance Prep: Asparagus and topping may be refrigerated, separately, overnight.
2 to 3 pounds asparagus, the thinnest spears available
Salt and freshly ground black pepper
1 tablespoon nondairy or regular margarine or
butter, cut into small pieces
3 tablespoons walnut oil or olive oil
1-1/2 tablespoons lemon juice
Salt to taste
Freshly ground black pepper to taste
4 tablespoons finely chopped walnuts,
toasted at 350 degrees F. until golden, about 10 minutes
To Cook Asparagus:
Preheat oven to 300 degrees F. Break off woody stems of asparagus. If stalks are thick, peel with a vegetable peeler; pulling from stem end toward tip. (Pencil thin spears do not need peeling.) Place in a greased or sprayed 9 x l3 inch glass baking dish. Sprinkle lightly with salt and pepper. Dot with margarine. Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp. (Asparagus may be baked 1 day ahead and reheated in microwave.)
To Make Topping:
In a small bowl, whisk together oil, lemon juice, salt, and pepper. (Topping may be refrigerated overnight. Bring to room temperature before using.)
Spoon topping over asparagus and sprinkle with walnuts.
Change of Pace:
Substitute hazelnut oil for walnut oil and hazelnuts for the walnuts.
Fast & Festive Meals For The Jewish Holidays
By Marlene Sorosky
William Morrow & Company
Publication date: September 1997
Recipe Reprinted by permission.
This page created March 1999
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