Eckert’s Spring Asparagus Recipes

Thank you Show-Me St. Louis and camera-coach Jim Viehman for a fun afternoon in Eckert’s Cooking Classroom! It was my pleasure to prepare two recipes for Show Me which will air on Friday, April 18^th.  A big thank you to Eckert’s culinary stage crew, Lana Shepek and our Dietetic Intern, Rachel,  from Southeast Missouri State for helping me set up my culinary “stage” for the filming.

In celebration of homegrown asparagus season which is just around the corner, I made Oven-Roasted Asparagus Bundles with lemon, butter and herbs. This recipe is fun way to experiment with a variety of fresh herbs. I tucked a different herb sprig into each asparagus pouch before baking. The fun part of this recipe is comparing and contrasting the ways different herbs contribute to the baked asparagus.

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Eat well this Spring! Angie

42 stalks of asparagus 6 cloves garlic, peeled and crushed 6 slices lemon 3 Tbs unsalted butter, divided Kosher salt 6 herb springs (thyme, chives or parsley) optional 6 pieces of Parchment paper

Preheat the oven to 400 degrees. Trim ends of asparagus. Divide stalks into 6 groups of 7 among the pieces of parchment paper. Place 1 lemon slice and 1 smashed garlic clove on top of each asparagus grouping. Top each grouping with herb sprig , ½ tablespoon butter and salt. Fold paper over the asparagus and seal to close. Fold down ends of paper and tuck under. Bake bundles 12-15 minutes; allow bundles to rest a few minutes before serving.