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Early-Bird Asparagus Supreme Recipe

Early-Bird Asparagus Supreme Recipe photo by Taste of Home

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This is the best spring vegetable side dish! The fresh asparagus is so delicious in the spring time and this recipe highlights it!—Joyce Speckman, Holt, California

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Early-Bird Asparagus Supreme Recipe

Prep/Total Time: 10 min.

Yield: 6 Servings

10 10 20

Ingredients

3 pounds fresh asparagus, cut into 1-inch pieces
3 tablespoons butter, melted
1 envelope onion soup mix
1 cup (4 ounces) shredded mozzarella or Monterey Jack cheese

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine butter and soup mix; drizzle over asparagus. Sprinkle with cheese.
Bake, uncovered, at 425° for 10-12 minutes or until asparagus is tender and cheese is melted. Yield: 6 servings.

Originally published as Early-Bird Asparagus Supreme in Country Woman March/April 2001, p11

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Early-Bird Asparagus Supreme

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Reviewed on Dec. 30, 2011 by jessnichol

Kids and adults love this dish, made it over the holidays for visiting siblings and it was devoured!

Reviewed on Oct. 30, 2011 by milosmommy

I would make this again because it was a quick and easy way to make asparagus. i think I would only use half of a package of the onion soup. A whole pack was very overpowering.