Asparagus Baked in Foil with Parmesan and Thyme
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To coax the most flavor out of mild asparagus, we kept it contained.
WHY THIS RECIPE WORKS
Asparagus roasted in an aluminum foil pouch cooks in steam created by its own juices and emerges from the packet tasting clean and deeply of itself. What's more, this method makes cleanup a breeze. We found that baking the packet in a 400-d... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Look for asparagus spears that are about ½ inch thick at the base.
Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with 16 by 12-inch sheet of aluminum foil.
Arrange asparagus in center of foil with spears running parallel to short side of sheet, leaving 1½-inch border between bottom of spears and edge of foil. Sprinkle butter, shallot, garlic, salt, lemon zest, and pepper evenly over asparagus.
Place second 16 by 12-inch sheet of foil over asparagus. Starting with 1 edge, pinch sheets together and fold foil in toward center by ½ inch. Repeat folding 1 or 2 times to create tight seal. Continue folding remaining 3 edges of foil to create sealed packet.
Transfer sheet to oven and cook for 18 minutes. Remove sheet from oven and let asparagus continue to steam in unopened packet 5 minutes longer (if using slightly thicker or thinner asparagus, increase or decrease this resting time by 2 minutes).
Using scissors or paring knife, carefully cut open top of packet, allowing steam to escape away from you. Sprinkle asparagus with thyme and lemon juice. Toss gently with tongs to combine. Using tongs, transfer asparagus to serving platter, then pour sauce from packet over top, sprinkle with Parmesan, and serve. (Alternatively, sprinkle with Parmesan and serve directly from packet.)