Summary

Ingredients

• 1 kg asparagus, hkl. Extra / class I.
• 50 g butter
• 50 ml water
• 10 g sea salt (Flor de Sal)

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Instructions

1. This recipe assumes the highest quality asparagus spears, i.e. at least 20 mm thick.
2. Peel the asparagus, cut off the ends, butter a baking dish and line it with the skins. Distribute the water evenly in the mold. Spread the peeled asparagus stalks in the pan. Cut the butter into thin slices and cover the asparagus with it. Spread some more water over the asparagus (I do it with a spray bottle) and season with a little Flor de Sal. Close the baking dish tightly with aluminum foil.
3. Place on the grill rack in the middle of the cold oven. Set the oven to 200 ° C top / bottom heat and let it cook for about 60 minutes.
4. The decisive factor here is the thickness of the bars. For bars with a thickness of approx. 20 mm, 60 minutes were sufficient to get the bars very tender, but still with a slight bite.
5. A very tasty brew is created in the baking dish, which can be used instead of a fatty hollandaise.
6. The asparagus can thus fully develop its pure taste.