When our friend Julie Realon shared this recipe with us more than a decade ago, she said it was the best asparagus she had ever tasted. We agreed wholeheartedly. And countless readers who have enjoyed the recipe from our "Desperation Dinners! Cookbook" (Workman, 1997) agree, too.
The secret is using pencil-thin asparagus spears (readily available for the next few weeks of spring), and high heat. Because the asparagus doesn't boil, it retains its brilliant green color, full flavor and valuable nutrients.
The recipe seems almost too simple, but that's the beauty — no special tools, tricks or fancy pots needed. The flavor is so pure, even to add a sauce would be a shame. So it's simple asparagus that's well, simple.
We're planning on Julie's Asparagus to take its usual place at our Easter dinner celebrations again this year. Spring simply wouldn't be the same without it.
Menu suggestion: Easter ham and all the trimmings
Julie's Asparagus
JULIE'S ASPARAGUS
Start to Finish: 15 minutes plus oven preheating time
Cook's note: If you're serving a larger crowd, the recipe doubles or triples beautifully. Just be sure the asparagus is in no more than a layer or two thick, or it will not cook evenly. Use a second baking dish if necessary.
1 pound fresh pencil-thin asparagus spears
2 tablespoons butter
Salt and black pepper to taste
1. Preheat the oven to 450 F.
2. Rinse and drain the asparagus, and snap off the tough ends where they break naturally. (Do not peel.) Arrange the spears in a 13-by-9-inch glass or ceramic baking dish in 1 or 2 layers.
3. Place the butter in a 1-cup glass measure and microwave, covered with a paper towel, on high, until melted, about 30 seconds. Drizzle the butter over the asparagus, and season with salt and pepper to taste.
4. Cover the dish snuggly with aluminum foil. Bake until crisp tender, about 15 minutes, or longer to desired doneness. Serve at once. Serves 4
Approximate Values Per Serving: 63 calories (78 percent from fat), 6 g fat (4 g saturated), 15 mg cholesterol, 1 g protein, 2 g carbohydrates, 1 g dietary fiber, 48 mg sodium
Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. They have been living the desperate life for years and years. Their cookbooks are available in bookstores. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com. © United Feature Syndicate Inc.