Prep 10 mins
Cook 35 mins
- 2 1⁄2 lbs asparagus
- fresh ground pepper
- 1 tablespoon butter, cut in small pieces
- 3 tablespoons walnut oil or 3 tablespoons olive oil
- 1 1⁄2 tablespoons lemon juice
- salt, to taste
- fresh ground black pepper, to taste
- 4 tablespoons finely chopped walnuts, toasted
- To cook asparagus: Preheat oven to 300°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 no need peeling.) Place in a greased or sprayed 9x13 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.)
- Before serving: Spoon topping over asparagus and sprinkle with walnuts.
I have roasted asparagus before but have never baked it covered. I was pleasantly surprised to find tender asparagus that retained it's color and fresh flavor. I didn't have walnut oil, but the ratio of (olive) oil to lemon was so well balanced that I could taste the olive flavor - made me wish I could have used walnut oil. The toasted walnuts added a wonderful crunch and flavor that was the perfect compliment for the asparagus. A really nice addition to my "Asparagus Collection"
Very tasty - I only baked mine for 20 minutes in a 375 oven. I left the walnuts coarsly chopped - they really complimented the lemon asparagus flavor. I did not use butter or margerine just a spray with No Oil. This recipe is a real addition to any meal
Absolutely fabulous! DH's and my favorite vegetable is asparagus, so we're always looking for different ways to prepare and serve it. We especially liked the combination of walnut oil and lemon juice drizzled atop with the crunch of toasted walnuts. Mmmm! Thanks for posting!