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.
Sun Oven Testimonial
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We have had a sun oven for many years and use it almost all the time , all season long, so great in the summer months, no hot kitchen to make beans, squash, and we cook all our grains too. Now we have two of them and it is quite often both of them are going at the same time. Food cooked in the sun oven tastes better. Perhaps the most incredible thing I have discovered is making sun oven Chaga. It needs to be cooked all day in a crock in the sun oven, with a plate to keep out the light. It comes out dark as espresso, but much healthier. Powerful stuff! I cook dun oven beans in a crock too, and put big pieces of kelp in with them, under so it stays down. It comes out soft and tender. so yummy! Only way to get it so good is this way.