The asparagus cooks in its own juice and thus gets a wonderfully full taste of its own. If you compare the cooked with it, the cooked one is almost bland. Since I`ve tried this, nobody here likes to cook asparagus differently.
It is best to use sticks that are not too thick, I prefer sticks that are 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 convection.
Place 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. Place 8 - 10 stalks of asparagus (depending on the thickness of the asparagus, the packets should not be too big, because otherwise they won`t cook so well, better make several - if necessary, keep them warm) 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 also the sides - do not wrap a tight package, but fold over like a bag. Then close the second arch in the same way.
Place on the grid in the oven and wait 40-50 minutes. You can test whether the asparagus is cooked by bending a packet a little; the easier it is, the softer the asparagus is.
For huge portions: take a high drip pan from the oven, brush lightly with butter, spread the asparagus on top, spread 2 teaspoons of butter, one teaspoon of sugar and a good pinch of salt per kilo, seal the drip pan with aluminum foil (must be really tight) and off in the oven preheated to 200 ° C (circulating air 180 ° C) for about 50 minutes (try for more than 40 minutes, depending on the thickness, the asparagus needs more or less time).
We have nut butter (brown butter, has nothing to do with nuts!) And new potatoes.
As alternatives to aluminum foil were repeatedly asked in the comments and corresponding other possibilities were also mentioned, here are the suggestions for how to do it (added on June 6, 2018):
Alternatives to aluminum foil:
- Flat baking dish with lid - if it is too high, the asparagus will dry out
- Seal the baking dish with aluminum foil, instead of wrapping the asparagus completely in it, so it does not come into contact with the foil
- Seal the baking dish with baking paper and uncoated floral wire or kitchen twine
- cook in a roasting tube or bag
- Cook in papillots made of parchment paper
- in the soaked Römertopf - takes about 10 minutes longer because it is put in the cold oven
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