the most delicious asparagus is from the oven!!

preparation

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 in a tight package, but fold it over at the top like a bag. Then close the second sheet in the same way.

Place on the rack in the oven and wait 40 – 50 minutes. You can test whether the asparagus is cooked by bending a packet a little bit; the easier it is to do this, the softer the asparagus will be.

For really huge portions: take a deep roasting pan from the oven, brush it lightly with butter, spread the asparagus on it, spread 2 teaspoons of butter, a teaspoon of sugar and a good pinch of salt on it per kilo, cover the roasting pan with aluminum foil (it has to be really airtight) and put it in the oven preheated to 200 °C (fan oven 180 °C) for about 50 minutes (try 40 minutes or more, depending on the thickness of the asparagus, it needs more or less time).

We serve it with nut butter (brown butter, has nothing to do with nuts!) and new potatoes.

Since the comments repeatedly asked for alternatives to aluminum foil and also mentioned other possibilities, here are the suggestions (added on June 6, 2018) on how to do it:

Alternatives to aluminum foil:

Flat casserole dish with lid – if it is too high, the asparagus will dry out

Cover the baking dish with aluminum foil, instead of wrapping the asparagus completely in it, so that it does not come into contact with the foil

Close the casserole dish with baking paper and uncoated floral wire or kitchen twine

Cook in a roasting bag or roasting sleeve

Cook in parchment paper papillotes

in a watered Roman pot – takes about 10 minutes longer, as it goes into the cold oven

ovenproof pan with lid