• Easy Creamy Baked Asparagus

  Filed under Side Dish - Vegetable
  Apr 19
  

  Living in Utah, you can’t really tell it’s spring by looking outside.  One way I always know it’s spring though, is when the shelves at the grocery store are stuffed with asparagus!  I really think that asparagus is one of my favorite vegetables, and I could easily eat a whole bundle of it myself.  I love it roasted, and I love it cooked with a little bit of olive oil and garlic.  But I always want to try different ways of preparing it whenever I come across recipes.  When I saw this recipe, I jumped right in to give it a try!

  The first thing I thought when I tried this is that it would be a great way to serve asparagus to vegetable wary kids.  What kid doesn’t love ranch dressing?  I say you put ranch dressing on any vegetable, and a kid is going to at least try it.  But this will please more than just the younger palates.  In fact, this would be a great side dish for your Easter table.  The hands on time is very minimal, leaving you plenty of time to mess with the things that require more attention.  But if you love asparagus as much as I do, you just may want to make extra!!

  Easy Creamy Baked Asparagus

  slightly adapted from kraftfoods.com

  serves 4

  total time: 25 minutes

  1 pound asparagus spears, trimmed
  1/4 cup ranch dressing
  2 tablespoons Parmesan cheese
  1/2 cup coarsely crushed Ritz crackers (about 12 crackers)

  Preheat the oven to 350F.

  Cook the asparagus in a large skillet of simmering water for 2 to 3 minutes, or until bright green but still crisp. Drain.

  Toss the asparagus with the dressing in a 1 1/2 to 2-quart baking dish. Sprinkle with cheese and cracker crumbs.

  Bake 10 to 15 minutes, or until cheese is slightly browned and the mixture is heated through.

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  12 Comments

12 Responses to “Easy Creamy Baked Asparagus”

1. 

   Cassie said on April 19th, 2011 at 12:51 pm

   My family would LOVE this. I can’t wait to try it!

   [Reply]

2. 

   Rosa said on April 19th, 2011 at 1:28 pm

   Lipsmackingly good!

   Cheers,

   Rosa

   [Reply]

3. 

   Teri Carter said on April 19th, 2011 at 1:44 pm

   Yummy as a fellow Utahan I agree, Asparagus is a sure sign of spring and we love it. I will be using your recipe this week…..mmmm makes my mouth water!

   [Reply]

4. 

   Maria said on April 19th, 2011 at 2:22 pm

   Great side dish for spring!

   [Reply]

5. 

   Heather of Kitchen Concoctions said on April 20th, 2011 at 2:10 am

   I’ve been on an asparagus kick lately too! In fact I have a tasty asparagus recipe that I will be sharing on my blog in the next few days!

   [Reply]

6. 

   Katrina said on April 20th, 2011 at 4:40 am

   I love how easy this looks! So yummy.

   [Reply]

7. 

   Rachel said on April 20th, 2011 at 5:44 pm

   Your recipe looks delicious! I absolute love asparagus, and I can’t wait to start buying a ton of it, but all the stores near me are still supplying ones grown in Mexico, so I have to be patient and wait a couple more weeks till I can at least get some from Cali..

   [Reply]

8. 

   blogbytina! said on April 20th, 2011 at 6:12 pm

   foodgawker keeps bringing me back here! I love asparagus, I have never tried baking it, or with goodies on top! I usually just steam or fry.

   [Reply]

9. 

   michelle said on April 22nd, 2011 at 12:03 am

   that sounds so good!

   [Reply]

10. Recipe Archive | said on May 11th, 2011 at 9:29 pm

    [...] Corn on the Cob with Smoked Butter Creamed Corn Creamed Spinach Cucumber and Red Onion Salad Easy Creamy Baked Asparagus Fresh Corn Salad Fresh Green Bean Salad with Asian Dressing Funeral Potatoes Garlic Creamed [...]

11. 

    2Sisters2cities said on March 28th, 2012 at 9:47 am

    Great recipe- simple and delicious! I am actually hosting an asparagus-themed linky party over at 2 Sisters 2 Cities as part of our Fresh Produce Tuesday series. I would love if you linked up this post!

    -m

    [Reply]

12. The Best Baked Asparagus Recipes | Recipe Watch said on April 5th, 2012 at 9:07 am

    [...] Easy Creamy Baked Asparagus – by Taste and Tell Blog [...]

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