Asparagus in the Oven

Name: Asparagus in the Oven
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 4
Cuisine: German
Ingredients: 2 kg white asparagus; Salt; Pepper; 4 tsp honey; 4 tsp olive oil; 10 g tarragon (0.5 bunch); 30 g Parmesan (1 piece; 30% fat in milk); 20 g whole‑grain breadcrumbs (2 tbsp); kitchen twine

Prep: 15min

| Servings: 4 | Cook: 25min

Spoonsparrow prepares oven‑roasted asparagus that tastes just as good as a main course or side dish.

Ingredients

2 kg white asparagus
Salt
Pepper
4 tsp honey
4 tsp olive oil
10 g tarragon (0.5 bunch)
30 g Parmesan (1 piece; 30% fat in milk)
20 g whole‑grain breadcrumbs (2 tbsp)
kitchen twine

Instructions

1.
Lay four sheets of parchment paper or baking paper, about 40 x 40 cm each. Peel the asparagus, trim the woody ends, and arrange them on the paper. Season with salt and pepper, then drizzle each spear with 1 tsp honey and olive oil. Fold the paper into packets and secure them tightly with kitchen twine.
2.
Place the packets on a baking tray and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 20–25 minutes.
3.
Meanwhile, wash the tarragon, pat it dry, set aside four stalks, and chop the remaining leaves. Grate the Parmesan. Mix the chopped tarragon with the Parmesan and breadcrumbs.
4.
Remove the packets from the oven, carefully open them, and sprinkle the breadcrumb‑Parmesan mixture over the asparagus. Return the open packets to the oven for an additional 5 minutes until golden brown. Garnish with tarragon stalks.