Easter Asparagus

Easter Asparagus By The Righteous Kitchen

This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at therighteouskitchen.com.


I have a new recipe that I wanted to share, while Asparagus is in season. I made this for Easter dinner, and it needed a name. Immediately, my daughter suggested, Easter Asparagus! It fits, and this recipe is a keeper.

What a beautiful presentation! I like how festive it looks. I’ll be sure to make this again, next Easter.

Is it even Easter, if you don't bake a Pineapple Glazed Ham, or serve Bacon And Chives Deviled Eggs?

Twin Angel Cake Pies, made with fresh raspberries, welcome spring, and compliment this side dish.

EASTER ASPARAGUS

INGREDIENTS:
2 Pounds fresh asparagus, tough ends trimmed
2 Tablespoons vegetable oil
3/4 Teaspoon Righteous Seasoning
3 Slices bacon, fried, chopped
3 Ounces pomegranate seeds, or fresh raspberries
1 Tablespoon slivered almonds
1 Teaspoon Sadaf Pomegranate Molasses

DIRECTIONS:
Preheat oven to 400. Toss asparagus, oil, and seasoning, on a 9 X 13” baking tray. Roast for 25 - 30 minutes, until asparagus is just tender. Line asparagus, on a serving platter. Sprinkle, in a horizontal line, across the asparagus: pomegranate seeds, bacon, and almonds. Drizzle with pomegranate molasses.

Recipe Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.