White Asparagus

 
  • Cooking and Prep: 40 m
  • Serves: 4
  • No Allergens

If you’re looking for a quick, neat, and easy vegetable side dish, this is it. I happen to love asparagus, but didn’t make it often because I never wanted to bother removing all the leaves. Then I heard about white asparagus. White asparagus is a great option because, unlike green asparagus, which has many leaves and a leafy top, white asparagus has a smoother spear and top. Once you try these for Yom Tov, they’ll become a regular item on your weekly menu.

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Asparagus

  1. Preheat oven to 375 degrees Fahrenheit. Grease or line a baking sheet with Gefen Parchment Paper.

  2. Using a peeler, peel the left and right side of each asparagus spear. This step makes the asparagus easier to chew, as it will help them soften while baking.

  3. Place asparagus on prepared sheet and toss with olive oil, salad seasoning, garlic powder, parsley, salt and pepper. Cover and bake for 25 minutes. Uncover and bake for 10 minutes. Serve warm.

Note:

Please ask your rav how to check strawberries, which can often be infested.



 
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