Green Asparagus in the Oven

Ingredients

• 3 handfuls mixed herbs (e.g., basil and parsley)
• 60 g soft butter
• 1 kg green asparagus
• 16 spring onions
• Sea salt
• egg white (for brushing)

Instructions

1. 1.

   Rinse the herbs, shake dry, remove stems, and finely chop about two‑thirds. Mix into the butter and roll in parchment paper lined with plastic wrap. Refrigerate for at least 30 minutes.

2. 2.

   Preheat oven to 180°C (fan 160°C; gas: level 2–3).

3. 3.

   Wash asparagus, peel the lower third, trim ends. Wash and clean spring onions. Place a quarter of asparagus and spring onions on a large piece of parchment paper, sprinkle with salt, and distribute remaining herbs over them.

4. 4.

   Slice butter into rounds and lay over the asparagus. Brush parchment edges with egg white. Fold and seal tightly. Place on a baking tray and roast in the oven for about 25 minutes. Remove and serve warm.