Ingredients
4 servings
2 kg asparagus, white
4 tsp butter
2 tsp sugar (preferably brown cane sugar, but normal sugar will also work)
salt
preparation
Working time approx. 20 minutes Cooking/baking time approx. 50 minutes Total time approx. 1 hour 10 minutes
The asparagus cooks in its own juice and thus acquires a wonderfully full flavor of its own. If you compare it to boiled asparagus, the boiled version is almost bland. Since I tried this, no one in our house likes to prepare asparagus any other way.
It’s best not to use stalks that are too thick. I prefer stalks that are about 1 – 1.5 cm thick. They are nice and tender and there is little waste. First, peel the asparagus thoroughly and cut off the ends. Preheat the oven to 200 °C top/bottom heat or 180 °C fan.
Lay two sheets of aluminum foil on top of each other (alternatives to aluminum foil are at the end of the recipe description) and put half a teaspoon of butter on each one.
Place 8 – 10 stalks of asparagus on top (depending on the thickness of the asparagus, the packages shouldn’t be too big because otherwise they won’t cook as well, it’s better to make several – they’ll keep warm more easily if necessary).
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