- The asparagus cooks in its own juice and thus acquires a wonderfully full flavour. Compared to cooked asparagus, cooked asparagus is almost tasteless. Since I tried it, no one in our house likes asparagus prepared any other way.
- It’s best not to use sticks that are too thick: I prefer sticks 1 – 1.5 cm thick. They are nice and tender and the waste is minimal. First, carefully peel the asparagus and cut the ends. Preheat the oven to 200°C with top/bottom heat or to 180°C with fan.
- Place two sheets of aluminum foil (alternatives to aluminum foil are at the end of the recipe description) on top of each other and place ½ teaspoon butter on each. Arrange 8-10 asparagus (depending on the thickness of the asparagus, the bunches must not be too large because otherwise they will not cook well, it is better to make several – they are more easily kept warm if necessary). Sprinkle each bundle with half a teaspoon of sugar and a good pinch of salt, then close the first sheet of foil over it and the sides too – don’t wrap it tightly, but fold it like a bag at the top. Then close the second sheet in the same way.
- Place on the oven rack and wait 40-50 minutes. You can check if the asparagus is cooked by folding a package a little; the easier it is, the softer the asparagus.
- For very large portions: take a deep baking tray, brush it lightly with butter, distribute the asparagus on top, sprinkle 2 tablespoons of butter, a spoonful of sugar and a good pinch of salt per kilo, close the pan with aluminum foil ( must be very narrow) and place in a preheated oven at 200 °C (ventilated oven 180 °C) for about 50 minutes (taste starting from 40 minutes, depending on the thickness, the asparagus needs more or less time).
- We have nut butter (brown butter, nothing to do with nuts!) and new potatoes.
- Since alternatives to aluminum foil have been repeatedly requested in the comments and other possibilities have also been mentioned, here are suggestions (added 6.6.2018) on how it can be done:
Baked asparagus – ideal for guests
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