Ingredients:
2 kg asparagus, white
4 tsp butter
2 tsp sugar (preferably brown cane sugar, but normal can also be used)
salt
Preparation:
Working time: approx. 20 minutes
Cooking/baking time: approx. 50 minutes
Total time: approx. 1 hour 10 minutes
The asparagus cooks in its own juice, giving it a wonderfully full flavor. If you compare cooked with it, the cooked is almost bland. Since I tried this here, no one in our house likes our asparagus prepared any differently.
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It’s 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 circulating air.
Place two sheets of aluminum foil (alternatives to aluminum foil are at the end of the recipe description) on top of each other and place half a teaspoon of butter on each. Place 8 – 10 spears of asparagus (depending on the thickness of the asparagus, the packages should not be too big otherwise they won’t cook as well, it’s better to make several – it’s easier to keep warm if necessary) on top. 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 the sides too – don’t wrap it in a tight package, but fold it over the top like a bag. Then close the second sheet in the same way.
Place on the rack in the oven and wait 40 – 50 minutes. You can test whether the asparagus is cooked by bending a package a little. The easier it is, the softer the asparagus is.
For very large portions: take a high drip pan in the oven, brush lightly with butter, spread the asparagus on it, spread 2 teaspoons of butter, a teaspoon of sugar and a good pinch of salt per kilo on it, close the drip pan with aluminum foil (must be really tight) and put it in the oven preheated to 200 °C (fan oven 180 °C) for approx. 50 minutes (taste from 40 minutes, depending on the thickness of the asparagus it needs more or less time).
We also serve nut butter (brown butter, has nothing to do with nuts!) and new potatoes.
Since alternatives to aluminum foil were repeatedly asked in the comments and other options were also mentioned, here are the suggestions (added on June 6, 2018) on how to do it:
Alternatives to aluminum foil:
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Shallow baking dish with lid – if it is too high, the asparagus will dry out
Cover the baking dish with aluminum foil, instead of wrapping the asparagus completely in it, so it doesn’t come into contact with the foil
Close the baking dish with baking paper and uncoated floral wire or kitchen twine
Cook in a roasting tube or roasting bag
Cook in parchment paper papillots
in a watered Roman pot – takes about 10 minutes longer because it goes into the cold oven
oven-safe pan with lid
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