Summary

Ingredients

• 5 stalks asparagus
• 3 tablespoon butter
• 1 teaspoon lemon juice
• 2 tablespoon white wine
• 2 pinches sea salt, coarse
• 1 teaspoon, leveled cane sugar

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Instructions

1. Peel the asparagus (normal thickness, otherwise it will take too long - i.e. HKL I-II) well.
2. Lay out 2 layers of aluminum foil on top of each other so that you can layer the bars in them and pack them as tightly and tightly as possible. Place the bars in the middle of the aluminum foil. Spread the butter on the sticks. Sprinkle sugar and salt over the asparagus. Pour lemon juice and white wine over it. Wrap the asparagus tightly all around and close the ends of the aluminum foil.
3. Cook at 200 degrees in the hot oven on the rack (middle rack) for approx. 45 minutes (firm to the bite), up to 60 minutes (soft). The cooking time depends on the oven.
4. The advantage of this cooking method is that the parcels can be prepared and cooked in portions. The parcels always stay nice and hot, even with larger quantities.
5. In addition, you have a much finer and more intense asparagus taste, as the taste is not released into the water. The brew in the aluminum foil can also be served at the same time and you can vary each packet interestingly with chives, parmesan, or whatever else comes to mind.