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Oven-baked asparagus in wine sauce

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Ingredients for 4 servings:

  • 1 ½ kg white asparagus
  • 80 g butter
  • 30 g flour
  • 250 ml white wine
  • 200 ml water
  • 200 ml cream
  • Salt
  • pepper
  • 100 g cheese, grated, e.g. Gouda

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat oven to 180°C fan/convection oven. Peel the asparagus, trim off the woody ends, and spread on a baking sheet. Melt the butter in a saucepan and lightly sweat the flour. Deglaze with water. Add the wine and cream and season with salt and pepper. Pour the sauce over the asparagus. Place the tray in the oven and cook for 30 to 40 minutes, depending on the size of the spears. Turn the asparagus spears over if necessary. Depending on the thickness of the spears, after 20 to 30 minutes (the asparagus should not be quite done yet), sprinkle the grated cheese on top and leave in the oven for about another 10 minutes, until a crust has formed.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Oven-baked asparagus in wine sauce

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