Friday, June 6, 2008

Turkey-Parm Baked Asparagus

Asparagus is one of those vegetables that children are conditioned to detest along with spinach, lima beans, radishes and beets (just to name a few). However, I am convinced that a palate of any age can--and should enjoy the taste of asparagus.
The origin of asparagus cannot be definitively tracked to any one specific area, but it is known to be native to the eastern Mediterranean and Asia Minor areas. It was enjoyed by the ancient Egyptians, Greeks and Romans. In fact, "As quick as cooking asparagus" was an old Roman saying meaning something accomplished rapidly.
  • 15-20 asparagus spears (small bundle)
  • extra virgin olive oil
  • balsamic vinegar
  • thin-sliced deli smoked turkey
  • parmigiano reggiano or grated parmesan cheese
  • coarse ground sea salt
  • fresh cracked pepper


  • paper towel or napkin
  • casserole dish

Preheat your oven to 400 degrees F. Wash asparagus spears with warm water and pat dry with a paper towel. Snap off the ends of the asparagus at the bottom of each spear where it breaks off naturally. Wrap every other spear with a piece of the sliced deli turkey. Place in a single or double layer in a casserole dish. Drizzle with extra virgin olive oil and balsamic vinegar. Season with salt, pepper and cheese. Place in the oven and bake for 12-15 minutes (until the cheese and the tips of the asparagus begin to darken in color.

The great thing about this side dish is that there are no set measurement guidelines on the garnishes (olive oil, balsamic, turkey, salt, pepper, and cheese). All of these ingredients should be added in an amount that works with your taste preference. Want even more fantastic news?: Asparagus is a nutrient-dense food which in high in folic acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C. Asparagus has no fat, contains no cholesterol and is low in sodium!

1 comment:

Monkee said...

Thanks for dropping by our blog and leaving such a wonderful comment.
This recipe looks easy and delicious. We could do that next on twentysomething&cooking ;)