A very simple method of cooking asparagus, where they are wrapped in foil and baked, with nothing but a little butter and salt. So easy and yet so delicious!! My 2 1/2 year old daughter liked it too! I've only tried this once and I followed the recipe exactly as set out, but I'd like to try it again, perhaps putting a few sprigs of herbs in with it. You could also try herb butter instead of ordinary butter. You can omit the salt if you like. If you are making larger quantities you might need to make more than one "parcel". You could even wrap each portion separately and serve them in the foil wrappers - I ate mine straight out of the foil, and I think it made them even nicer as they're still steaming hot and in their cooking juices, and you can keep all that flavour and aroma trapped in the parcel until you're ready to eat it! Would make a really good starter served like this. Although I suppose it depends what kind of guests you've got - if they're used to silver platters they might not be so impressed with silver foil!! But I would be! :)
- Preheat oven to 180 C (360 F).
- Prepare asparagus by snapping the lower "woody" part of the stem off (if it snaps cleanly you've got the right place; if it is difficult to break try higher up!), and peel the lower section if they're a bit old or thick.
- Tear off a large enough piece of aluminium foil to wrap around the bunch of asparagus securely, and place asparagus in foil.
- Dot with butter and sprinkle lightly with salt.
- Wrap securely, and then wrap an extra strip of foil around the tip end to protect it.
- Bake in oven for 25-35 mins, depending on the thickness and age of the asparagus (Mine were done in 30 and I'd say they were fairly average sized).
- Try to wait until you're ready to serve before you unwrap them, or better still, serve them still wrapped in the foil.
This tasted good but the cooking method did not work for me. I had small asparagus so I tested it at 20 minutes and it wasn't done. I then tested it at 30 minutes and they were still very crunchy. I then test again at 45 minutes and they still were not done. I ended up putting them in a steamer bag and finishing them in the microwave so we could have them with dinner.
This was good...but the cooking time caused the dish to be not great, in my opinion. I cooked it for 30, the middle ground for the recipe, and the asparagus were pure sog. I will try this recipe again, add garlic and crushed red peppers, and cut the cooking time down to 15-20 minutes. This would be the preferred cooking time if you want any kind of firmness to your asparagus. While mine tasted good...they were pure mush. Will try this again, altering the cooking time, and re-post.
Oh my, what screams Spring more than fresh asparagus. I made this to go with our Easter brunch and it was so simple and easy. I made as directed and then just popped it in the oven at the same time my rolls were baking and they were done and ready to go when dinner was on the table. Great flavor, but be sure and follow the timing as I went a little to long and they were a little over cooked - but that was my fault and the taste was still great.