Friday, June 4, 2010


This simple recipe is an all-time favorite of mine.  Great for company entertaining but I make it at least once a week for myself when asparagus is in season and reasonable.  They are caramelized and slightly chewy and are delicious hot, cold or at room temperature.  I always make enough to have leftovers to put in a salad during the week.


1 bunch fresh thin asparagus
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
ground black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon

Preheat oven to 400*.  Line a cookie sheet with aluminum foil and spray lightly with cooking spray.  Wash the asparagus under cold water with the rubber band intact.  Remove the rubber band and snap off the touch bottoms or cut about 1.5 inches.  Place the asparagus on the cookie sheet in a single layer.  

In a small bowl or measuring cup combine all the remaining ingredients and pour over the asparagus.  Cover with foil and bake on center rack for 20 to 25 minutes turning half-way through the cooking.    The stalks will be dark and tender.


  1. Sounds Yummy cant wait to try it,asparagus are my very favorite veggie,Love the springtime freshness of them straight out of our local farmers gardens,thanks Christopher,love T

  2. This is Isabella's favorite thing to cook, thanks to you! We enjoy it often!

  3. Oh My LORD - this looks GREAT - can't wait to try the recipes! So happy to see you at Festa Italiana in Peekskill. xo Kacey.