Asparagus in the Oven Recipe – Prepare Asparagus in Aluminum Foil
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I’ll show you my asparagus in the oven recipe today.
With this preparation variant, the asparagus cooks in the aluminum foil, that is aroma cuisine at its finest!
You can use green or white asparagus for this preparation.
You can find a recipe for roasted asparagus in the oven elsewhere. I wish you good luck!
Table of Contents
1. Recipe Asparagus in the Oven
Here follows the detailed recipe of asparagus in aluminum foil with all quantities.
I wish you good luck!
Asparagus in the Oven in Aluminum Foil
Cooked, photographed and written down by chef Thomas Sixt.
Prepare simple instructions for asparagus in the aluminum foil in the oven.
|some||black ground pepper|
|some||brown can sugar|
|60||ml||dry white wine (Optional!)|
supplements and decoration
|1||Packet||Cress (or finely chopped chives)|
Peel and prepare the asparagus as described in the article.
Preheat the oven at 190°C top/bottom heat.
Prepare two lengths of aluminum foil about 40 cm long.
Place 10 peeled asparagus spears in the center of the matt side of the aluminum foil.
Alternatively, use a roasting pan instead of the foil.
Season the asparagus with salt, pepper, some sugar and nutmeg.
Add the butter to the asparagus and fold up the aluminum foil.
Optionally pour in the white wine and seal the asparagus packets tightly.
Place the prepared asparagus in aluminum foil on a baking sheet and place in the preheated oven.
Set the kitchen timer for 30 minutes.
Try asparagus from a packet, increasing the cooking time as needed.
Take the asparagus packets out of the oven and place on plates.
Open the aluminum foil.
Serve the asparagus with cress or chives and sprinkle with parmesan.
Asparagus cooking time:
In the recipe picture you can see relatively thin asparagus spears in the picture. The cooking time depends on the thickness of the asparagus spears and the power of the oven.
—> Frequent opening of the oven increases the cooking time!
—> Thicker asparagus spears need longer, recommended time 40 minutes in a preheated oven!
-> Thank God asparagus is not DIN standardized, so it is impossible to specify an exact cooking time. Please open a packet and taste the asparagus. If necessary, increase the cooking time.
About the asparagus recipe:
I first saw the way it was prepared by Hans Haas in Tantris.
2. Overview of Calories (kcal) and Nutritional Values
3. What Should be Considered when Buying and Preparing Asparagus
When shopping, please give preference to local asparagus.
Local asparagus is healthier and has no mileage account!
The German asparagus season begins in April and ends on June 24th on St. John’s Day.
St. John’s Day is popularly known as Asparagus New Year’s Eve.
Local asparagus is healthier than imported goods!Thomas Sixt
3.1 How Do you Recognize Fresh Asparagus?
You can recognize good and fresh asparagus by the shiny skin and the closed asparagus heads.
Fresh asparagus has no brown spots…
3.2 Peel the Asparagus Correctly
You can easily peel the asparagus like a professional chef:
–> Peel white asparagus starting about 3 cm below the tips.
–> Peel green asparagus only at the end about 5 cm.
Here is a picture of how to peel the asparagus correctly:
Grab the tip of the asparagus spear with your fingers.
Place the asparagus spear over your hand on your wrist.
Turn the asparagus with your fingers when peeling and remove the peel evenly with the pendulum peeler.
By placing the asparagus spear on your hand and wrist, the asparagus gets a stable base when peeled and does not break!
4. Prepare Asparagus in the Oven
You can either roast the asparagus in the oven or cook the asparagus in its own juice in a closed container or in aluminum foil.
The recipe asparagus roasted in the oven shows you the variant asparagus with roasted aromas, the asparagus tastes like grilled.
I’ll show you the variant of asparagus in its own juice, in aluminum foil, in the recipe.
For both variants, you do not have to pre-cook the asparagus.
This saves working time and energy…
I like the preparation of the asparagus in the aluminum foil, it’s practical and sure to succeed.
If you pay attention to the environmental aspect, you can also use a lockable roaster with a lid!
Now seal the asparagus in the aluminum foil and cook the asparagus packets in the oven at 190 °C top/bottom heat for 25-30 minutes.
Side dishes asparagus in the oven
As an accompaniment to the asparagus in the oven, I recommend:
–> Boiled potatoes or peeled and boiled potatoes
–> Oven potatoes (cut into quarters and cook in the oven with the asparagus!)
–> Baguette or gluten-free bread (ideal for dipping the asparagus juice/asparagus butter!)
When it comes to sauces, I recommend the matching Hollandaise sauce first.
I prefer to serve the asparagus from the oven cooked in the aluminum foil, preferably with fresh and finely grated Parmesan or Pecorino.
In addition, the asparagus dish with cress or sprinkled with chives tastes really good.
5. More Ideas for Cooking During the Asparagus Season
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!
Terrific! We have never eaten such delicious asparagus!
Hello Thomas, I made your recipe four times this year during the asparagus season and it was always delicious. If there were thicker poles, I just halved them lengthwise. Aluminum foil, baking paper or roasting pan, the asparagus always tastes delicious. Thanks for the guide and tips. My favorite variant is with fine chive rolls. This is stunningly good with the butter and the stock. The discussion here is exciting, I think it's very good how you take a stand and answer the questions. All in all, the critics could write more kindly, we seem to have a social problem here. Critical discussion is good, the tone makes the music. Please continue! Greetings from the Schneiders 🙂
aluminum foil ! Marc and others are right. Unfortunately, that's not a star if you also recommend the matte side. What a myth. The statement that the matt side should be more suitable is simply absolute nonsense and lacks any scientific or chemical basis. Maybe learned at the university "mom". It's just a production result. The shiny side comes into contact with the polished, smooth rollers during manufacture, the matte side does not. That's all. It's fair to say that the shiny side reflects the heat a little better, but that's also… that's all. Basically, food should no longer come into contact with aluminum foil, if at all. Your subsequent recommendation of parchment paper in the comments makes sense … if only for health, degradation and general environmental reasons. (I don't even want to talk about the working conditions in bauxite mining) So please … no aluminum. best regards
Hello Thomas, I had already cooked your recipe last year and was completely enthusiastic…. unfortunately I forgot to tell you that 🙂 Tomorrow there should be asparagus out of the oven again, and I'm glad your recipe to have found it again, …. there are so many of them now, but I don't want to try them out, if something is good and tasty I don't have to change anything. unfortunately only 5 stars … I'm not allowed to give more LG Sabine
Hello Thomas I cooked asparagus in the oven for the first time today according to your recipe. So delicious, never different again. Other recipes from you are already on my tudou list.
Better than boiled asparagus…delicious☺ Bettina Mangelsen
Excellent! Had the asparagus prepared today exactly according to your instructions. It was crazy fun because the steps are explained very well. The whining about the bad bad aluminum foil is incomprehensible to me. Worked perfectly and tasted great, wdh. is 100% time to write thank you. greetings from irmi
Unfortunately my asparagus wasn't soft at all after half an hour. They were quite thin stalks and well peeled. Ultimately, I needed almost twice the time and higher temperature – a shame
Hello Thomas, great site – I've been making the asparagus according to Hans for years, it couldn't be better. And I can't understand the aluminum discussion. I found the following compromise: aluminum foil the same size as the baking paper on the table, baking paper on the foil, asparagus on baking paper, all the other ingredients – bring both foils together and close. The asparagus doesn't cook so well with only baking paper, because I can't manage to seal the baking paper perfectly, no steam should escape. By the way, I always put halved potatoes in the package, so I can have both ready in one go. Happy May 1st, kind regards Kelie
Very tasty recipe! However, one question worries me a lot: Why is it important to you to have the matte side of the film on the inside? Since the shiny side a not only reflects light but of course also heat radiation, I always prefer to keep the heat on the food. Are you obviously looking at other criteria?
Really great instructions, anyone who criticizes the use of aluminum foil 3 times a year by the chefs mentioned here should wrap the foil around their heads and ask our Father for improvement with 10. Delicious asparagus dish Thank you!
Hello Thomas and Max, I followed the discussion about the aluminum foil and I like the honesty. I think cooking with aluminum foil every now and then can't be harmful. Thanks for the tips and the ideas and the exchange. Greetings Katja
Hello Thomas, unfortunately I have to disagree with what you said about aluminum foil. And if generations of top chefs have already done it this way – I did, by the way, for a long time – then they have been doing it wrong for generations. You don't need to refer to "we've always done it that way and that's why it has to be right". It has been proven that when aluminum foil comes into contact with food that contains salt or acid (both of which apply here), it migrates into the food. The consequences, especially in children, are not without. Aluminum can affect the nervous system and fertility. Unfortunately, you are also wrong about the statement about the smooth and matt side – the fairy tale that the smooth side is treated, varnished etc. and is therefore harmless will probably never die out. The smooth and matte side just have different physical properties when it comes to heat reflection. The fact that the foil has two different sides is only due to the production process. In the last rolling process, two foils are placed on top of each other and the respective outer surface is pressed by the smooth rollers and is therefore smooth, the inner side remains matt. So my tip: Please use baking paper instead of aluminum foil. This works just as well and is harmless to health. Otherwise, a great recipe that I already knew but can heartily recommend. Thank you and all the best. Best regards
Hello Thomas, I prepared the recipe exactly according to your instructions. The asparagus was second choice. So not very thick. He just didn't get done. I ended up having to finish cooking it in water. I told a friend about this. She told me that she succeeded with the recipe the first time and the second time the asparagus could not be softened. Why might that have been? Greetings Brigitte
This is how I make the asparagus, for years… tastes great. And above all, the kitchen stays clean. Kind regards Anne
Hello Thomas I have a question. Can frozen asparagus go in the oven? If so, what should I look out for? I look forward to an answer. Greetings from the Black Forest
Hello Thomas, I have 2 kg of asparagus that I would like to prepare in a casserole dish for tonight (I would like to conjure up a sauce or soup from the liquid) now my question for you… How much liquid should I add approx. take? Is it enough if I cover the casserole dish with aluminum foil (open at the top and bottom), or should I close the sides completely? Thank you in advance 🙂
Hello Thomas, a wonderful asparagus recipe! I tried asparagus in the oven for the first time and we are all really excited! Thanks! Kind regards Petra
Hello Thomas, thank you very much for the recipe. Asparagus is still in the oven, but I'm sure it will turn out delicious. It's great when professionals give a few tips… Have a nice weekend and stay healthy
Hello Thomas I have just read your asparagus recipe and will make asparagus in the oven tomorrow. will report. I'm always thankful for something new. That's how I recently made asparagus raguet. Also very tasty. LG. helmet
30 minutes in the oven is a bit short, the asparagus was still quite firm, it certainly depends on the thickness of the asparagus and the oven. But basically great, simple and it tastes much better
Hello Marc, find your comment totally inappropriate, Thomas describes in the article exactly what and how it is about. We can be really grateful to him for the detailed professional instructions. Thanks! Greetings Erika
Hello dear Thomas, Great recipe, I can only recommend it! The asparagus stays nice and "juicy" and retains its typical aroma. I first considered doing it in a roaster, but then I decided to use the aluminum foil and will stick with it.
Hello Thomas, Be sure to use a vessel such as a casserole dish or pan and cover with aluminum foil if there is no lid. Has the same effect. Aluminum has no place on food in the oven! LG Marc
Hi! I'm just happy to have discovered this beautiful page 🙂 However, I'm a bit confused about the recipe "asparagus in the oven, in the aluminum foil". In the printed summary it says under point 3. "… season the water with salt etc… well and cook the asparagus until al dente". I understood the recipe so that the asparagus goes directly into the foil and is no longer pre-cooked?! And one more question: Could you use baking paper instead of foil? Thank you very much for your answer!! Best regards, Christina
Very tasty the asparagus from the oven. I live alone and eat max. 4 stalks of class 1 asparagus (slightly thicker). According to grandma's recipe, in water with salt, sugar and butter, the asparagus was always limp and tasteless. But now the asparagus still has a bite after 30 minutes and tastes so great with the light white wine note. Today, on Easter Sunday, there were lamb salmon with asparagus from the oven. Happy Easter !!!