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 User ID: 971235 76255
Reviewed Dec. 30, 2011

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

milosmommy User ID: 3662215 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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