Serves: 5
Asparagus solar baked in parchment paper comes out evenly cooked without being mushy or floppy. Ideally it should be baked at a low temperature, around 200¼F, for about 90 minutes. Keeping the Sun Oven at such a low temperature requires a bit of attention; it needs to be focused slightly away from the sun and adjusted every 30 minutes or so. If you get distracted, the temperature could drop or increase too much. But with a little patience you'll be rewarded with deliciously crisp spears infused with whatever seasoning you choose. For a quick lunch, spread some asparagus on a sheet of parchment paper, drizzle them with olive oil, season with tarragon, toss in some sliced prosciutto and mushrooms. Using a stapler (or kitchen string if you prefer) make a pouch. Bake at 200¼F for 90 minutes. Serve over whole-wheat couscous. Experiment with different seasonings and don't worry if the GSO gets too hot, it will cook a little faster but will still be delicious.
This Slow Solar Baked Asparagus recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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