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.

SERVES4 to 6

Asparagus Baked in Foil with Parmesan and Thyme

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.

1

INSTRUCTIONS

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.

2

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.

3

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.

4

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).

5

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.)

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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