Asparagus from the oven - awesome
It's asparagus time! We are looking forward to this wonderful and healthy vegetable. But cooking the asparagus in the water is slow to get boring, even if you change the side dishes again and again.
2 years ago, I got a fantastic tip from a friend I would not want to withhold from you. Since then I only make my asparagus in the oven. So so:
- Simply put the peeled asparagus spears into a fireproof mold.
- Season with salt, pepper and a little sugar.
- Cover with butter chunks.
- Stretch aluminum foil over the mold - that's all!
Depending on the thickness of the asparagus spears, the cooking time is 25 - 35 minutes.
Temperature: 180 degrees.
The asparagus cooks almost in its own "butter juice", the heads are not overcooked, they taste much more intense than cooked in water - and the last, not unimportant advantage: The stove stays clean, nothing is spilled. In addition, you can even put the casserole dish directly on the table for everyone to use.
I wish you good luck - nothing can go wrong!
