Early-Bird Asparagus Supreme Recipe
Early-Bird Asparagus Supreme Recipe photo by Taste of Home
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Early-Bird Asparagus Supreme Recipe

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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
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 145 calories, 10g fat (6g saturated fat), 30mg cholesterol, 581mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 7g protein .


  1. 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.
  2. 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.
  3. 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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jessnichol 76255
Reviewed Dec. 30, 2011

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

milosmommy 153553
Reviewed Oct. 30, 2011

"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."

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