A fun way to serve asparagus that looks fancy, but is actually not.
This is good side for if you are making a hunk of meat as a main. You can prep the asparagus while the meat cooks, and then toss the asparagus in the oven to cook while the meat rests.
Easy to do on a weeknight, Serves 2
| Mise en Place | |||
|---|---|---|---|
| Veggies | Staples | ||
| 1 bunch | asparagus trimed to top 4 inches | 2 pats | butter |
| 3 slices | lemon | 1/8 tsp | kosher salt |
| 1 clove | garlic, crushed | 1/8 tsp | black pepper |
| 2 sprigs | thyme | ||
| Equipment | |
|---|---|
| Oven | Preheated to 400 degrees |
| Parchment paper | Cut to 3x the lenght of the asparagus |
| Directions | |
|---|---|
| Step | Action |
| 1 | Arrange the parchment paper in portrait mode |
| 2 | Arrange the asparagus on the bottom the other stuff on top |
| 3 | Fold along the edges once, then bring the top and bottom together, fold together to seal, and then fold the edges once more |
| 4 | Bake in the oven 7 minutes for thin aspargus, 10 for thick |
| 5 | Evac from oven |
| 6 | Let cool two minutes |
| 7 | Tear pouch open and serve |
Inspired by Daniel Humm’s and Will Guidara’s I Love NY cookbook. My version is slightly less fancy (i don’t bother to count or to peel the asparagus.)