Italian Asparagus

This Italian-style asparagus is a low-effort side dish that adds real flavor to plain spears. Half a pound of asparagus gets laid in a baking dish and covered with a quick tomato sauce seasoned with oregano and garlic powder, then baked until the spears are tender and the sauce has thickened around them.

Swiss cheese on top melts into a golden, bubbly layer that adds a nutty richness against the bright, acidic tomato sauce. It’s not a thick cheese blanket. Just enough to give every spear a glossy, savory coating.

The whole thing takes about 30 minutes in the oven or 5-6 minutes in the microwave if you’re short on time. Either way, you get tender asparagus with more character than a plain steamed side.

Kitchen Tips

• Use fresh asparagus over canned for better texture. Canned works in a pinch but goes soft faster in the oven.
• Trim the woody ends by snapping each spear. They naturally break where the tender part begins.
• Thin the tomato sauce with water as directed. Undiluted sauce is too thick and heavy for delicate asparagus.
• The asparagus is done when a knife tip slides through the thickest part of the spear with no resistance.

Variations

• Swap Swiss cheese for mozzarella or Parmesan for a different Italian cheese character.
• Add a sprinkle of red pepper flakes to the sauce for a bit of heat.
• Top with toasted breadcrumbs along with the cheese for a gratin-style finish.