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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
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    6 servings

Ingredients

  • 3 pounds fresh asparagus, cut into 1-inch pieces
  • 3 tablespoons butter, melted
  • 1 envelope onion soup mix
  • 1 cup 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 13x9-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.
Nutrition Facts
1 cup: 145 calories, 10g fat (6g saturated fat), 30mg cholesterol, 581mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 7g protein.

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