Southwestern Style Asparagus

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.

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Directions

1

Preheat oven to 425°F degrees.

2

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

3

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

4

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

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

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

1

Preheat oven to 425°F degrees.

2

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

3

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

4

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

Notes

Southwestern Style Asparagus