Monday, May 10, 2010
No Mess Baked Asparagus
New York Times. Once the asparagus is seasoned - I used olive oil and kosher salt - and wrapped in the paper, it is then baked at 200ºF for about ninety minutes. Out of habit I set the Sun Oven out and focused it towards the sun for maximum exposure. When my packet was ready to go the oven had already reached 350ºF. I fiddled with the Sun Oven's position and got it down to the desired temperature by turning it out of the direct sunlight. I did need to continue turning it every twenty minutes or so to keep the temperature from dropping too far. It's actually a pretty good method for cooking asparagus. I like the texture and flavor much better than a steamer. I think I'll try the same technique with other vegetables especially because Sun Oven + parchment paper = zero clean up!