Recipes

[novamc1]

This technique came to me, courtesy of a friend who used to be the cooking guru and newspaper advertising face for the kitchen department at a major department store in our area years ago.  I have many recipes she let me copy from her own files.  Will try to post a few more in the future.

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CRISP ASPARAGUS

1 to 1-1/2 lbs. fresh asparagus

Salt and pepper

3 tablespoons butter

Heat oven to 300-350 degrees

Rinse and trim asparagus

Place in one or two layers in flat baking dish, just large enough to hold them.

Sprinkle salt & pepper

Dot with butter

Cover tightly with foil

Bake 30 minutes

(Will be crunchy and won't lose their color)

[DiAnne]

I do this with just olive oil, salt and pepper.  I like to do it with the fat asparagus.  I have never covered the baking sheet.  I will have to try that.  Thanks.

[novamc1]

DiAnne:

This recipe is so old that it predates when people had widely heard of olive oil, and the skiiny types of asparagus available these days were nowhere to be seen.  It probably works best with fat asparagus. 

[PINKdogWOOD]

I'll put asparagus in a plastic bag with some spices, salt/pep & enough olive oil to coat. Close the bag, smush it around to cloat and will leave it until I'll ready to either put it on the grill or in a hot oven (415) til it's done.  If I forget about it a tad too long it does get crispy.

LOVE to do roasted veggies this way - grill or oven.

[Katmary]

I usually lay them on a cookie sheet, I never tried covering them either.  I'll have to give that a try!

Thank you for sharing!

[novamc1]

Slower cooking at a lower temperature, plus the use of butter (even though I always mix butter with olive oil when roasting vegetables) is the key to getting the asparagus done this way.