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Try this tangy baked asparagus recipe. A great way to make a healthy side dish for the family. Most kids don’t get too excited about green vegetables. But a plate of these baked asparagus tends to disappear rather rapidly at the dinner table.
When I was young, I wasn’t all that fond of asparagus. My Mom used to use the canned ones and they can be mushy. Then my Dad started planting them in his garden and we had fresh, crispy asparagus. With a little butter and a sprinkling of Parmesan cheese over some warm asparagus, I was in heaven. Fresh asparagus are still one of my favorite meals. Yes, I can make a meal out of a big plate of tender asparagus.
Not only are there several ways to prepare these tasty little army-green stalks, they are also quite a healthy food. With a high potassium content, they help in detoxing the digestive system. High in folate helps to reduce inflammation and protect against cancer and heart disease. Vitamin K helps reduce the risk of osteoarthritis and osteoporosis. These are just some of the super health benefits of asparagus.
BAKED ASPARAGUS RECIPE
- 1 lb fresh asparagus
- 1 tbl Dijon mustard
- 1 tbl melted butter
- 1/3 cup freshly grated Parmesan cheese
- 2 tbls bread crumbs (optional)
- Rinse asparagus with cool water. Break off the tough ends. Place asparagus spears in oven safe baking dish lined with foil or parchment paper. Lay spears singly on bottom of dish. Brush all sides with Dijon mustard. Drizzle with melted butter. Bake in a 400° oven for about 8 minutes or until tender. Remove from oven, sprinkle with Parmesan cheese and (if using) sprinkle bread crumbs over cheese, return to oven for about 2 minutes. Serve warm.
2 tbl room temperature butter Combine the butter and achiote paste until smooth and well mixed. When asparagus come out of the oven, scatter chunks of the achiote butter over the hot asparagus.