Asparagus for large numbers of guests - asparagus from the oven
Pro Esser one expects with a classical asparagus meal with 500 g unpeeled asparagus - if one is skilled in the peeling and does not choose the thinnest bars, then remain after it about 350 g for the cooking and food left over.
With a larger number of guests, this amount no longer fits in pots - so we eat asparagus from the oven, which is as follows:
Cut the asparagus spears into two pieces, place 4 bars each, so 8 pieces of asparagus piled in the middle on a piece of aluminum foil in the size of approx. 30 x 30 cm, cut an approx. 5 mm thick slice from the narrow side of a butter block and place on the asparagus , GOOD salt and sugar over it.
Then screw the aluminum foil over the asparagus and screw it downwards, then fold the sides inwards as well, so that a fairly dense package is formed.
Finish all the packages, put them close together on baking trays
(as a precaution - if you have pressed small holes in the foil with salt or sugar granules - lay out baking sheets with baking paper, this will save cleaning work) and bake at 200 ° C in the oven for 30 - 35 minutes (depending on the bar thickness).
It is served in the foil, everyone takes a packet, tears the upper flipped film and "pours" the asparagus along with the few resulting sauce on his plate. (Do not forget the container for the foil at the table!)
In this way, I have already supplied 30 people without waiting, there is no throwing away of liquids, no cold asparagus, because he stays warm in the packet and who leaves his asparagus (something!) Longer in the oven, gets slightly caramelized asparagus has something too!