Asparagus from the oven

Ingredients for 3 servings:

• 1 ½ kg asparagus, white
• 1 pinch(s) of sugar
• 1 tsp salt
• ½ tsp pepper, freshly ground
• 150 g butter
• some white or rosé wine
• ½ half lemon(s), juice
• Chive rolls

Instructions

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

and never cooked again!

The preparation time is no longer than for cooked asparagus, only the cooking time is longer. However, the reward is a much more robust flavor, as the aroma is not overcooked; instead, the asparagus cooks in its own juices. Preheat the oven to 200 degrees top/bottom heat (180 degrees fan oven). Wash and peel the asparagus, and trim the ends. Place the asparagus, the thicker spears first, in a baking dish. Sprinkle sugar, salt, and pepper over the asparagus and cover with thin slices of butter. Drizzle with a little wine. Cover the baking dish completely with aluminum foil and place it on the middle rack of the oven. Cook for 60 minutes, which will ensure even the thickest spears are cooked through. If you prefer your asparagus with a bit more bite, cook for only 30 minutes. Melt the rest of the butter in a saucepan, mix it with the asparagus broth from the casserole dish, a little lemon juice and chives and pour this sauce over the asparagus when serving.