There is no joy in undercooked asparagus. Neither, curiously, is there much flavor. It must be soft and juicy, otherwise it loses much of its magic. Baking the spears in an aluminum foil parcel in the oven will suit those who don’t like messing around with boiling water and steam, and keeps the asparagus surprisingly succulent.
Recipe information
Yield
enough for 2
Ingredients
thin asparagus spears – 1 pound (450g)
light, mild olive oil – 2 tablespoons
the juice of a lemon
Preparation
Preheat the oven to 350°F (180°C). Place the spears on a large sheet of aluminum foil. Drizzle over the oil and lemon juice and then scatter over a seasoning of salt. Bring the edges of the foil up and seal them tightly (you want the asparagus to cook in its own steam). Bake for fifteen to twenty minutes, until the spears are tender.
