Asparagus in aluminum foil

Ingredients for 1 servings:

• 5 stalk(s) asparagus
• 3 tbsp butter
• 1 tsp lemon juice
• 2 tbsp white wine
• 2 pinch(s) sea salt, coarse
• 1 tsp, leveled cane sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Extra fine taste, gentle cooking method

Peel the asparagus thoroughly (normal thickness, otherwise they take too long – i.e., HKL I-II). Lay two layers of aluminum foil on top of each other so that the stalks can be stacked and wrapped as tightly and as tightly as possible. Place the stalks in the center of the aluminum foil. Spread the butter on the stalks. Sprinkle the sugar and salt over the asparagus. Drizzle with lemon juice and white wine. Wrap the asparagus tightly all around and tie the ends of the aluminum foil. Cook in a hot oven at 200 degrees Celsius on the oven rack (middle shelf) for about 45 minutes (firm to the bite) or up to 60 minutes (soft). The cooking time depends on the oven. The advantage of this cooking method is that you can prepare and cook the parcels in batches. The parcels always stay nice and hot, even with larger quantities. You also get a much finer and more intense asparagus flavor, as the flavor is not absorbed into the water. You can also serve the broth in the aluminum foil straight away and you can vary each packet in interesting ways with chives, Parmesan, or whatever else you can think of.