I like to call this recipe “how I got my husband to eat asparagus”
When we were in college, I found myself cooking a good bit in Cody’s apartment kitchen. When I wasn’t making masterpieces like chicken breast and Pastaroni, I was trying to trick him to eat veggies that weren’t canned.
This dish was an instant hit and still is! Cody even told his mom to make this asparagus and I almost fainted!! That’s when I knew it was love. Jk, but kinda.
Now be warned, this isn’t your lightly salted and steamed asparagus that you’ll get as a side at a restaurant.
These asparagus are slightly crisp from being cooked at a high temperature and coated in olive oil. They also call for Tony’s because… it is my recipe after all.
Let’s see if we can change some veggie haters into lovers.
The Best Asparagus
- 1 bundle asparagus (we like the skinny asparagus pieces best)
- 1 teaspoon olive oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tony’s (can reduce for less salt)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Preheat oven to 400
- Rinse asparagus, pat to dry, and then snap off about 2 inches from the bottom of the asparagus (they are really hard, the stalk will tell you where to snap)
- Lay asparagus on a baking sheet and add the rest of the ingredients over the veggies.
- Toss to combine seasonings and then bake for 10 minutes
- Move the asparagus around in the pan and bake again for another 8-10 minutes until the tops are crispy.
- Remove from oven and serve with pork chops or hamburger steaks
- These are best when eaten immediately. If you need to reheat, place under broiler on high for 4-5 minutes.