Asparagus baked in foil with new potatoes and nut butter

Ingredients for 2 servings:

• 1 kg asparagus, white
• 2 tsp butter
• 2 tsp brown sugar
• 1 dashes lemon juice
• 500 g potatoes, small new
• 1 bay leaf
• Salt
• e.g. nut butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel the asparagus thoroughly and trim the ends. Save the skins and ends, e.g., for asparagus cream soup. Preheat the oven to 180°C fan/convection oven. Layer two sheets of aluminum foil on top of each other. Place 5-6 asparagus spears on each, depending on the spear thickness. Sprinkle 1/2 teaspoon of butter, a little sugar, salt, and lemon juice on the asparagus. The packages shouldn’t be too large, otherwise the asparagus won’t cook properly. Seal the first sheet of foil over the asparagus, including the sides. Don’t make a tight package, but fold it over the top like a bag. Seal the second sheet in the same way. Place the asparagus packages on the oven rack and bake for 30-45 minutes (mine was cooked through after 35 minutes). You can test whether the asparagus is tender by bending one package. The easier this is, the softer the asparagus will be. Meanwhile, thoroughly wash and scrub the potatoes and boil them with the skin on in well-salted water with a bay leaf for about 20 minutes. Arrange the asparagus with the unpeeled potatoes and nut butter (recipes in the database) and serve. Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use a piece of roasting bag for each parcel. If you use lemon juice and salt, this is recommended for health reasons.