Effortless Oven-Baked Asparagus (Print Version)
# Ingredients:
→ Main ingredients
01 -
Half a lemon, cut into thin rounds
02 -
Butter, 40g, chopped up
03 -
White asparagus, 500g, pick medium stalks (about 1-1.5cm)
→ Seasonings & herbs
04 -
Just a pinch of sugar, it'll mellow things out
05 -
A good pinch of sea salt
06 -
A couple tablespoons parsley, chopped up nice and fine
→ Additional items
07 -
About a 16×12 inch sheet of parchment
# Instructions:
01 -
Open up the packet gently, watch out for hot steam. Scoop the asparagus onto plates, pour any buttery goodness over top, then throw on the chopped parsley to finish.
02 -
Tuck, fold, and pinch the parchment around the asparagus so it's totally shut. Slide it into a hot oven (356°F or 180°C). Bake for anywhere from 25 up to 40 minutes, depending how chunky your stalks are. You want them tender but not totally mushy.
03 -
Wrinkle up your parchment to get it pliable, then spread it out in a baking dish. Lay the asparagus strips out flat. Drop butter all over, toss a little salt and sugar, then put the lemon slices up top.
04 -
Give the asparagus a rinse in cool water. Peel each one from just under the tip all the way to the bottom using a veggie peeler. Chop off about an inch from the end—they’re usually pretty tough.
# Notes:
01 -
Spears that are thinner (around 1-1.5 cm) need less peeling and are super delicate, which makes them awesome for baking this way.