Southwestern Style Asparagus

Southwestern Style Asparagus

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I have enjoyed entering county fairs over the past 40 years. My daughter and I have entered the Illinois State fair on a regular basis over the past 9 years, enjoying the competitions. Every year we try to introduce a new recipe for competition. Asparagus is a vegetable that needs to be picked and processed when it is new and tender – typically May or June. The older/fatter the stalks are the more tough and woody they taste.

  

Southwestern Style Asparagus

Ingredients

1 bunch of new asparagus, trimmed

3 to 4 Tbsp olive oil

1 tsp sea salt

1 Tbsp Mrs. Wages® Classic Salsa Mix

1 Tbsp fresh cilantro

1 Tbsp lemon juice

Directions

1Preheat oven to 425°F degrees.

2In a small bowl - sprinkle the asparagus with the olive oil to coat. Add salt and Mrs. Wages® Salsa mix and toss.

3Place asparagus in a shallow baking dish - one layer. Bake in preheated oven until tender - about 12 minutes (depends on thickness).

4Remove from oven and sprinkle with lemon juice and cilantro before serving.

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Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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