Tender Oven-Baked Asparagus (Print Version)
# Ingredients:
→ Main ingredients
01 -
500g white asparagus (medium thickness, 1-1.5 cm)
02 -
40g butter, cut into small pieces
03 -
½ lemon, thinly sliced
→ Seasonings & herbs
04 -
A pinch of sugar to balance flavors
05 -
2 tablespoons fresh parsley, finely chopped
06 -
Sea salt to taste
→ Additional items
07 -
1 sheet of parchment paper (approximately 16×12 inches)
# Instructions:
01 -
Rinse the white asparagus under cool water. Using a vegetable peeler, carefully peel each stalk from just below the tip to the bottom. Trim off the woody ends (about 1 inch from the bottom).
02 -
Crumple the parchment paper slightly to make it more flexible, then lay it in a baking dish. Arrange the peeled asparagus in a single layer on the paper. Dot with butter pieces, sprinkle with salt and a pinch of sugar, then lay the lemon slices over the top.
03 -
Fold and crease the parchment paper around the asparagus to create a sealed packet. Bake in a preheated oven at 356°F (180°C) for 25-40 minutes, depending on thickness, until the asparagus is tender but still has a slight bite to it.
04 -
Carefully open the parchment packet (beware of hot steam!). Transfer the asparagus to serving plates, drizzle with the butter sauce that has formed in the packet, and sprinkle with freshly chopped parsley.
# Notes:
01 -
Thinner asparagus spears (1-1.5 cm) are particularly tender and have less waste when peeling, making them perfect for this gentle cooking method.