Baked Asparagus With Toasted Walnuts – a delicious recipe with asparagus, salt, fresh ground pepper, butter, walnut oil, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
To cook asparagus: Preheat oven to 300u00b0F.
2
Break off woody stems of asparagus.
3
If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.
4
(Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish.
5
Sprinkle lightly with salt and pepper.
6
Dot with margarine.
7
Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp.
8
(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.
9
(Topping may be refrigerated overnight. Bring to room temperature before using.)
10
Before serving: Spoon topping over asparagus and sprinkle with walnuts.
281
kcal
Calories
24
g
Fat
14
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 lbs asparagus, salt, fresh ground pepper, 1 tablespoon butter, cut in small pieces, and more.
Yes, Baked Asparagus With Toasted Walnuts falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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