This recipe comes straight from our archives, written by our founder and longtime ranch owner, Ted Slanker and his daughter Sandra. Ted spent decades raising grass-fed cattle and experimenting in the kitchen with the meats from our ranch. He loved testing recipes, sharing his favorites, and swapping cooking tips with customers who cared as much about quality food as he did. These archived recipes are part of his legacy—a mix of his own creations and trusted favorites collected from our community. So grab your apron and enjoy one of Ted’s classic dishes!

A great summer side dish that goes with any meat. Enjoy.

Ingredients

2 pounds asparagus
Salt and pepper to taste
2 tsp paprika
½ cup grass-fed butter
Juice from half of a lemon
1 Tbsp. garlic powder
1 Tbsp. Italian seasoning
¾ cup grated Parmesan cheese

Preparation

Preheat oven: 400° F

1. Wash asparagus and pat dry. Cut off the thick stem ends.
2. Toss asparagus in a sack with paprika, salt, and pepper. Place on ribbed baking sheet.
3. In a bowl, mix together melted butter, lemon juice, garlic powder, Parmesan cheese, and Italian seasoning. Sprinkle over the asparagus.
4. Bake until asparagus is tender—approximately 15 to 20 minutes for thick asparagus, 10 minutes for thin.

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