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Early-Bird Asparagus Supreme

 Early-Bird Asparagus Supreme
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
6 ServingsPrep/Total Time: 10 min.


  • 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


  • 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.