Baked Asparagus



10-inch Dutch oven
10 briquettes on the lid
10 briquettes on the bottom
Baking time: 10 minutes

2 pounds fresh asparagus
¼ teaspoon sea salt
¼ cup butter, melted and divided
½ cup sour cream
½ cup bread crumbs
1 cup chopped red bell pepper
1 cup chopped baby Bella mushrooms

INSTRUCTIONS

Trim woody ends from asparagus and discard. Cook asparagus in a large pot of boiling water until crisp-tender, about 3 minutes. Drain. Rinse asparagus under cold water; drain well. Place in a 10-inch Dutch oven along with the chopped bell pepper and mushrooms. Spoon 2 tablespoons melted butter over top. Spread with sour cream. In a bowl, combine bread crumbs and remaining 2 tablespoons melted butter. Sprinkle over top of asparagus dish. Bake for 10 minutes.

Baked Asparagus

Baked Asparagus