Asparagus Baked with Caper and Parsley Mayonnaise
(Serves 4 - 6)
This is a different way of cooking asparagus as it bakes in olive oil in a baking paper case, and develops an intense soft flavour.
- 24-30 thick asparagus spears
- 6 tablespoons extra virgin olive oil
- sea salt flakes
- Sprigs of flat leafed parsley
- 12 capers
- 3 tablespoons mayonnaise
- 3 tablespoons thick yogurt
- salt and black pepper
Preheat the oven to 170ºC. Spread a double layer of baking paper, about 60cm long on a baking sheet.
Arrange the asparagus spears in a neat layer on this and drizzle with the olive oil, salt and parsley sprigs. Fold the paper over the spears tucking the ends under to form a firm parcel.
Bake for about 45 minutes, until the asparagus is tender.
Chop the capers and add to the mayonnaise and yogurt and blend well in a small bowl. Season with salt and black pepper. To serve, cut the paper parcel open, transfer the asparagus to a serving platter and spoon over the sauce