Recipe: Baked Asparagus with Toasted Walnuts

BAKED ASPARAGUS WITH TOASTED WALNUTS

2 1/2 pounds asparagus
salt and freshly ground pepper
1 tablespoon butter, cut in small pieces
3 tablespoons walnut oil (or olive oil)
1 1/2 tablespoons lemon juice
salt and freshly ground black pepper (to taste)
4 tablespoons finely chopped walnuts, toasted

TO COOK THE ASPARAGUS:
Preheat oven to 300 degrees F.

Break off woody stems of asparagus. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip. (Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish. Sprinkle lightly with salt and pepper. Dot with margarine.

Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp. (Asparagus may be baked 1 day ahead and reheated in microwave.)

TO MAKE THE TOPPING:
In a small bowl, whisk together oil, lemon juice, salt and pepper. (Topping may be refrigerated overnight. Bring to room temperature before using.)

TO SERVE:
Spoon topping over asparagus and sprinkle with walnuts.

Servings: 10
Source: Fast and Festive Meals for the Jewish Holidays by Marlene Sorosky