In terms of pure cooking time, this method of preparation takes longer than the well-known one in a saucepan, but - in my opinion - it is more relaxed and also suitable for medium-sized quantities.
In addition to the ingredients listed above, you also need a roasting pan or an ovenproof dish in which the asparagus stalks can be placed.
Peel the asparagus and cut off the ends. Meanwhile preheat the oven to 180 degrees.
Put the butter in the roasting tray and put it in the oven for a few minutes until the butter starts to melt. Then take the puree out of the oven. Place the asparagus stalks evenly next to each other in the mold, they should not be higher than three layers on top of each other (the quantity limits are set upwards for this method of preparation).
To taste, pour salt (I take about 1 teaspoon), sugar (just as much) and a dash of white wine over the sticks and cover the puree tightly with aluminum foil.
Put it in the oven and take it out again after about 50 minutes (depends on the thickness of the bars, maybe a little longer).
Since the asparagus cooks almost exclusively in its own juice, it retains its full aroma and tastes much more intense.
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