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Posted: February 01, 2016

Recipe: Baked Asparagus With Toasted Walnuts


Asparagus is more elegant when sprinkled with walnuts and given a hint of lemon. The baking time of the asparagus will vary with the thickness of the spears, tester Jeanne Besser says. When removing the nuts, test and gauge additional time necessary. 

Note: For Rosh Hashana and other holidays, dietary restrictions for Passover need not be observed as noted below. Regular margarine may be used. 

 

Hands on time: 20 minutes  Total time: 45 minutes  Serves: 8

Ingredients:

    4 tablespoons chopped walnuts 
    2 to 3 pounds thin-speared asparagus, woody stems removed 
    Salt and freshly ground black pepper for asparagus and topping, to taste 
    1 tablespoon kosher for Passover margarine, cut into small pieces 
    3 tablespoons walnut oil or olive oil 
    1 1/2 tablespoons lemon juice 

Instructions:

Preheat oven to 350 degrees. Spread walnuts on a cookie sheet and set aside. Spread asparagus on a separate cookie sheet; sprinkle lightly with salt and pepper and dot with margarine. Bake nuts until aromatic and golden, 8 to 10 minutes. Bake asparagus for 12 to 15 minutes, or until tender but still crisp. 
Meanwhile, in a small bowl, whisk together oil, lemon juice and salt and pepper to taste. Before serving, spoon topping over asparagus and sprinkle with walnuts. -- Adapted from “Fast & Festive Meals for the Jewish Holidays: Complete Menus, Rituals, and 
Party-Planning Ideas for Every Holiday of the Year” by Marlene Sorosky (William Morrow, $27, 1997)

Nutrition:

Per serving (based on 8): 96 calories (percent of calories from fat, 78), 2 grams protein, 3 grams carbohydrates, 1 gram fiber, 9 grams fat (1 gram saturated), no cholesterol, 18 milligrams sodium. 


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