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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (114g) Recipe makes 2 servings |
||
| Calories 123 | ||
| Calories from Fat 105 | (85%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 18% | |
| Saturated Fat 7.4g | 36% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 95mg | 3% | |
| Potassium 227mg | 6% | |
| Total Carbohydrate 4.1g | 1% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 1.3g | ||
| Protein 2.5g | 5% | |
Foil Baked Asparagus
By: Miss Dipsy
Apr 1, 2005
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! 
SERVES 2
Ingredients
Directions
1
Preheat oven to 180 C (360 F).2
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.3
Tear off a large enough piece of aluminium foil to wrap around the bunch of asparagus securely, and place asparagus in foil.4
Dot with butter and sprinkle lightly with salt.5
Wrap securely, and then wrap an extra strip of foil around the tip end to protect it.6
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).7
Try to wait until you're ready to serve before you unwrap them, or better still, serve them still wrapped in the foil.
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Featured Reviews for This Recipe
From: CaramelPie
On Apr 9, 2008
We really enjoyed this, especially the easy prep & clean up. I used frozen asparagus spears, and baked them for 30 min. I might try 35-40 min. next time. Also, I might use olive oil instead of butter & see how that goes. Thanks.
From: Take a Letter Maria
On Feb 22, 2008
Great way to make asparagus. I used butter and some garlic salt and laid the foil packet on the bottom of my oven floor and they got a little crispy, but then again I like my food a little crispy. Thanks for the easy and good recipe.
From: Kookaburra
On Nov 18, 2005
OK, I went a bit wild with the improvisation thing on this recipe but I'm giving it 5 stars for starting me off with a great idea. I took a large sheet of silicone paper and laid it over a large sheet of foil. In the centre, I added 8 fat spears of asparagus. Then, over the asparagus, I arranged 25g sliced butter, 25g grated parmesan, the juice and finely grated rind of half a small lemon, a sprinkle of dried tarragon and freshly ground black pepper, 1 teaspoon minced garlic, 2 finely sliced green onions, and 8 cherry tomatoes, halved. Then I drizzled 1/3 cup of thick cream over the top. I wrapped the lot up in the silicone paper/foil package and placed it in the oven, preheated to 200C (fan forced) and cooked it for 20 minutes. When it was cooked, I lifted off the asparagus spears with a pair of tongs onto two plates, arranged the tomatoes over the top and poured the liquid into a jug and then over the asparagus. It made a delicious light supper for two and would be a wonderful entree. Some time I'll try doing the same thing on the barbecue (grill).
From: riffraff
On Jun 24, 2005
You can also use this method on the grill. I always do extra for lunch the next day. Mine were thin so it only took about 20 minutes.
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