Oven-baked asparagus

Ingredients for 2 servings:

• 600 g asparagus, white, preferably thick stalks
• 1 tsp, levelled sugar, finest
• 25 g butter
• Sea salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

the spring classic – prepared differently

Peel the asparagus and trim any dried ends. Preheat oven to 150°C (fan). Place the spears side by side in a shallow, ovenproof dish, season sparingly with sea salt and sprinkle with sugar, then cover with butter flakes and seal the dish tightly with aluminum foil. Cook the wrapped asparagus in a hot oven on the lowest rack for 50 minutes. The asparagus turns out wonderfully firm to the bite and still juicy, but not as watery as with the traditional cooking method. It also eliminates the risk of spears not peeling cleanly from the asparagus pan rack. In any case, it cooks more relaxed for the cook. We serve the asparagus this way with classic side dishes – hollandaise sauce (preferably jazzed up with chervil), potatoes, and delicious ham – but also with briefly roasted beef or king prawns fried in garlic oil.