Dead-cooked asparagus? This is much better
Here's an idea of how to make asparagus without killing it in tons of water. The whole taste loses itself in the water and is fed to the sink in the worst case.
Some will surely make a delicious soup or make a roux for Leipziger Allerlei. But I would like to keep the taste in my asparagus.
A baking tray + asparagus (peeled ready to cook) + some flakes of butter + salt + aluminum foil
Put the asparagus on the baking sheet - salt a little, spread the flakes on it - now close with aluminum foil; so that everything is covered.
Place in the oven for approx. 40 minutes at 180 ° C - without circulating air - without additional liquid.
The asparagus contains enough moisture and cooks in its own soup. Asparagus is z.Z. the main course with us, so worth this variant in any case.
I tried it with white asparagus.
With green asparagus I choose the pan variant - with a splash of lemon and lots of fresh parsley.
Good Appetite.
