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Ingredients
- 2 1/2 lb asparagus salt freshly grnd pepper
- 1 Tbsp. butter cut in small pcs
- 3 Tbsp. walnut oil or possibly extra virgin olive oil
- 1 1/2 Tbsp. lemon juice salt to taste freshly grnd black pepper to taste
- 4 Tbsp. finely minced walnuts toasted
Method
- To cook asparagus:Preheat oven to 300.
- 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 possibly sprayed 9x13 inch glass baking dish.
- Sprinkle lightly with salt and pepper.
- Dot with margarine.
- Cover with foil and bake for 30 to 35 min, or possibly till 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.
