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 200ºF, 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 200ºF 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.
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We enjoy the Sun Oven on the desert all winter and at home all summer!