Baked Asparagus with Parsley and Caper Mayonnaise


Baked Asparagus with Parsley and Caper Mayonnaise
Servings: 4


24-30 thick asparagus spears
6 tablespoons extra virgin olive oil
sea salt flakes
sprigs flat-leafed parsley

12 capers
3 tablespoons mayonnaise
3 tablespoons thick plain unsweetened yoghurt
salt and freshly ground black pepper

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100247


I cannot wait for spring for the foods associated with that season stand out in a world that demands produce all year round. The first asparagus of the season should be steamed and served with butter, but as the season progresses I like to add a few twists to the process. Inspired by a recipe in Paula Wolfert’s book A Slow Mediterranean, this is a rather different way of cooking asparagus. The thick spears are baked in olive oil in a baking paper case and develop an intensity of flavour, although be warned they do lose their bright green colour. Serve the asparagus as a starter or with grilled spring lamb chops.



Preheat the over to 160°C. Spread a double layer of baking paper – about 60 centimeters long – on a baking sheet and arrange the asparagus spears in a neat layer in the centre of the paper. Drizzle the spears with olive oil, salt the parsley sprigs. Fold the paper over the spears tucking the ends under to form a firm parcel. Slow bake the asparagus for one hour or until its tender.

Chop the capers and add them to the mayonnaise and yoghurt; mix well in a small bowl. Season with salt and pepper.

To serve, cut the paper parcel open, transfer the asparagus to a serving platter and drizzle caper mayonnaise over the top.



Side Dishes

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