White asparagus from the roasting bag

Ingredients for 2 servings:

• 500 g asparagus, white
• 1 spring onion(s)
• 6 cocktail tomatoes, cherry tomatoes, or other small tomatoes, as desired
• 2 tbsp chives or dill, finely chopped
• 50 ml dry white wine
• ½ lemon(s), untreated
• ½ tsp salt
• 1 tsp brown sugar
• 1 pinch(s) pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Peel the asparagus and snap off the ends (my grandma always said that if you snap off the ends, they break exactly where the asparagus gets woody). Clean the spring onions and chives and cut them into rolls, and chop the dill. Wash and slice the tomatoes, and thinly slice the lemon. Close one side of a sufficiently large roasting bag with a clip and fill it with the cleaned asparagus. Cover the asparagus spears with the spring onions, tomatoes, lemons, and chives or dill. Sprinkle everything with salt, sugar, and pepper and pour in the wine. Close the roasting bag with a second clip. Bake the filled roasting bag at 160°C fan-assisted oven or 180°C top/bottom heat for about 35 to 45 minutes until cooked to your desired doneness. The time depends not on the amount of asparagus, but on the thickness of the asparagus spears. Serve with béarnaise or hollandaise sauce and, of course, fresh potatoes. As meat, steak, schnitzel, or even bratwurst. Quantities are calculated as a side dish to meat dishes.