Asparagus from Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 ½ kg asparagus, white
- 1 pinch (s) sugar
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper, freshly ground
- 150 g butter
- some white or rosé wine
- 0.5 ½ half a lemon (s), juice from it
- Chives rolls
Print Recipe
Pin Recipe Instructions
- The preparation time is no longer than with cooked asparagus, only the cooking time is longer. However, you will be rewarded for it, because the taste is much stronger, since the aroma is not overcooked, but the asparagus cooks in its own juice.
- Preheat the oven to 200 degrees top / bottom heat (convection 180 degrees).
- Wash and peel the asparagus and cut off the asparagus ends. Place the asparagus, the thicker stalks first, in a baking dish. Scatter sugar, salt and pepper over the top and cover the asparagus with thin butter slices. Drizzle with some wine. Completely close the baking dish with aluminum foil and slide it onto the middle rail in the oven. Cook for 60 minutes, then even the thickest sticks are through. If you like the asparagus with a bit more bite, only cook for 30 minutes.
- Melt the rest of the butter in a saucepan, mix with the resulting asparagus stock from the baking dish, a little lemon juice and chives and pour this sauce over the asparagus when serving.
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