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🍽️ Oven Asparagus in Foil Packets – Intensely Aromatic

148 kcal · 70 min · 4 servings

Oven Asparagus in Foil Packets – Intensely Aromatic Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. The asparagus cooks in its own juices, which releases an intense aroma. Compared to boiled asparagus, this tastes much stronger. Since I tried this preparation, everyone prefers this method.
  2. 2. Choose thin asparagus spears with a diameter of about 1 to 1.5 cm. These are tender and produce little waste. Peel the asparagus thoroughly and trim the woody ends. Preheat the oven to 200 °C conventional heat or 180 °C fan-assisted.
  3. 3. Place two sheets of aluminum foil on top of each other. Put half a teaspoon of butter on the foil. Place 8 to 10 asparagus spears on top. Make sure the packets are not too large so the asparagus cooks well. Sprinkle each bundle with half a teaspoon of sugar and a pinch of salt. Cover the asparagus with the first foil sheet. Seal the sides well, but fold the top side over like a bag so there is no tight pressure.
  4. 4. Place the packets on the rack in the oven. Cook the asparagus for 40 to 50 minutes. Check the cooking time by gently bending a packet. The easier it bends, the softer the asparagus.
  5. 5. For large portions: Grease a deep roasting pan lightly with butter. Distribute the asparagus evenly on it. Add 2 teaspoons of butter, one teaspoon of sugar, and a pinch of salt per kilogram of asparagus. Seal the roasting pan well with aluminum foil. Place the pan in the preheated oven at 200 °C (fan 180 °C) for about 50 minutes. Test from 40 minutes onwards to see if the asparagus is done, as cooking time may vary depending on thickness.
  6. 6. Serve the asparagus with nut butter (brown butter, has nothing to do with nuts!) and new potatoes. Here are alternatives to aluminum foil, if desired.
  7. 7. Use a shallow baking dish with a lid. Make sure the dish is not too high, otherwise the asparagus will become dry.
  8. 8. Seal the baking dish with aluminum foil. Make sure the asparagus does not come into direct contact with the foil.
  9. 9. Seal the baking dish with baking paper and uncoated floral wire or kitchen twine.
  10. 10. Prepare the asparagus in a roasting bag or cooking bag.
  11. 11. Cook the asparagus in parchment paper packets.
  12. 12. Use a soaked Roman pot. Note that this takes about 10 minutes longer, as the pot goes into the cold oven.
  13. 13. Use an ovenproof pan with a lid.

Nutrition per serving