Thursday evening I was watching the latest Hands On Design youtube and they made this asparagus recipe. For those of us who love asparagus and for those of us who have asparagus coming out our ears right now, you may want to try this. It’s so easy!
What you will need:
- However many asparagus spears you and your family normally consume
- Cherry tomatoes, cut in half – however many you want.
- Parmesan cheese – grated – At least 1 cup – more if you want it
- Garlic – however much you make
- W Sauce – a couple of tablespoons (see note below)
W-Sauce – Chad was in Louisiana and he’s always looking for specialty food and he found W Sauce. It isn’t a Louisiana made food but he found it in a grocery store and brought back a bottle for them and for us. We are in love with it and have ordered a case of it AND Vince is determined he’s going to start making our Worcestershire Sauce and he’s ordered all the ingredients that we didn’t have on hand. This could get interesting . . Vince in the kitchen.
Amazon has the sauce but it is not the best price . . not by far. Academy should have it, at least in some locations, soon. I am not a Worcestershire fan but I love this stuff. It’s thicker and it has a definite taste of cloves and to me, not so much “bite” as Worcestershire sauce has.
The Hands On Design recipe did NOT include W Sauce. I added it to ours and I think it was a game changer.
Back to the recipe . .
First, cover a baking sheet (only as big as you’ll need to line up your asparagus spears). I used about 20 spears. Clean the asparagus as you normally would. I remove the scales and cut off anything at the bottom that’s woody. Since I’m picking it from my garden, I usually get it before it gets woody.
Preheat the oven to 425.
Slice the tomatoes in half, add a couple of tablespoons of chopped garlic (I used storebought from a jar). Add salt and pepper and let that sit for a while. This is where I added a couple of tablespoons of W Sauce.
Spray the foil with olive oil (or rub it if you don’t have olive oil spray). Line the spears up in a neat little row. I added a bit of olive oil, seasoned salt and pepper.
Add the grated Parmesan in a line down the middle.
Top the Parmesan with the tomatoes and garlic. I removed them with a slotted spoon so as not to add much liquid to the dish.
Bake at 425 for 15 to 20 minutes.
It was so good . . I may make it again today . . and tomorrow. 🙂