28 minutes
Capture the subtle essence of asparagus by baking them en papillote—a method that seals in flavor and moisture. Infused with the aromatic blend of parmesan, thyme, and lemon, this side dish is a simple yet elegant addition to any meal.
Asparagus, trimmed
0 lb
Unsalted Butter, cut into ½-inch pieces
tablespoons
Shallots, minced
each
Garlic Clove, minced
each
teaspoons
Lemon, zest and juice
each
teaspoons
Fresh Thyme, chopped
teaspoons
1. Preheat and Prep
Position an oven rack in the middle and preheat the oven to 400 degrees Fahrenheit. Take a rimmed baking sheet and line it with a 16 by 12-inch piece of aluminum foil.
2. Assemble Asparagus
Place the trimmed asparagus in the center of the foil, aligning the spears parallel to the short side of the sheet, and ensure a 1½-inch border from the edge of the foil.
3. Add Aromatics
Evenly distribute the butter, minced shallot, minced garlic, salt, lemon zest, and pepper over the asparagus spears.
4. Seal the Foil
Cover the asparagus with a second piece of foil of the same size. Begin at one edge, pinch the two foil sheets together, and fold towards the center by ½ inch to create a seal. Continue this fold 1 or 2 more times for a tight seal. Fold the remaining edges in the same manner to complete the sealed packet.
5. Bake the Packet
Place the baking sheet in the oven and bake for 18 minutes. After baking, remove the sheet from the oven and let the asparagus steam in the sealed packet for an additional 5 minutes. Adjust resting time by 2 minutes if asparagus spears are slightly thicker or thinner.
6. Open and Season
Carefully open the foil packet by cutting the top with scissors or a paring knife, letting the steam escape away from you. Sprinkle the asparagus with chopped thyme and lemon juice, then gently toss with tongs to combine.
7. Serve
Transfer the asparagus to a serving platter using tongs, pour the sauce from the packet over the top, and finish with a sprinkle of parmesan cheese. Alternatively, you can serve directly from the packet for a rustic presentation.
Core ingredients
Core ingredients
Core ingredients
Replace thyme with fresh dill and add lemon zest to the asparagus before baking. The citrus will bring a brightness to the dish, and dill pairs wonderfully with both lemon and asparagus.
Core ingredients
Monitor cooking time closely; asparagus should be tender but retain some bite to avoid a mushy texture.
Choose medium-sized stalks that are uniform in size to ensure even cooking. Avoid very thick or too thin stalks.
Generously season the asparagus with salt and freshly ground black pepper to elevate the natural flavors and complement the Parmesan and thyme.
Preheat and use the middle rack to promote even cooking, ensuring the oven is at the right temperature before packets go in.
Use a wedge of high-quality Parmigiano-Reggiano, freshly grated just before assembling the packets.
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