Top Review by Lorac
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"
- 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
Directions See How It's Made
- 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.