Asparagus in aluminum foil

Ingredients for 1 servings:

• 6 stalk(s) asparagus, white
• 80 g butter
• 1 tsp sugar
• ½ tsp salt
• e.g. flat-leaf parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cooked in its own juice

The asparagus spears shouldn’t be too thin; I used spears about 2 cm thick. Carefully melt the butter in a saucepan; it shouldn’t brown. Add the salt and sugar and dissolve well. Peel the asparagus and trim the ends. Make a sufficiently large parcel out of aluminum foil (double it so nothing leaks out). Place four asparagus spears next to each other, with the last two on the bottom ones. Now spread the warm butter evenly over the asparagus and seal the aluminum parcel completely. Place in the oven preheated to 175°C (convection oven) for about 30 minutes. Check the spears are done after 20 minutes. Arrange the asparagus on plates, pour over the butter, and sprinkle with the chopped parsley. Serve with cooked asparagus new potatoes and lettuce with a vinegar and oil vinaigrette.