White asparagus in papillot with parsley butter

Asperges met peterselieboter 1.2
White asparagus in papillot with parsley butter
Asperges met peterselieboter 1.2 scaled
Cooking white asparagus in a papillot in the oven is a real winner. No flavor is lost and along with the parsley butter, they melt in your mouth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Vegetables, Side dish
Cuisine World kitchen, Own recipe
Servings 4 persons


  • oven
  • vegetable peeler
  • baking paper


  • 500 gr White asparagus about 12 pieces
  • 50 gr butter
  • 3 tbl spoon olive oil
  • 3 tbl spoon parsley fresh flat-leaf parsley
  • salt and pepper


  • Peel the white asparagus with a vegetable peeler (or asparagus peeler if you have one). (You start about 2-3 cm below the top and go down. Do this carefully. With a vegetable peeler I go around the asparagus twice to make sure that no stringy skin remains.) Cut off the hard bottom. Usually this is max. 3 cm.
    witte asperges in papillot
  • Preheat your oven to 200º.
    Chop the parsley. Put the butter, olive oil and parsley in a saucepan and heat on a low heat until the butter has melted. Season with salt and black pepper from the mill.
  • Arrange the peeled asparagus side by side on baking paper. (I take an oven dish, put the baking paper on it and the asparagus on top. Cover them with the parsley butter and wrap the baking paper closed according to a papillot.
    (front and back together, fold down a few times and then turn the ends around firmly)
  • Place in a preheated oven at 180º for 25 minutes.
    NB! I like the asparagus al dente. Some may prefer to cook them a little more, so leave them longer in the oven for a maximum of 10 minutes. Or do the prick test after 25 minutes and decide what you like.
  • Serve warm and scoop the released liquid over the asparagus with a spoon. Enjoy!


Asperges met peterselieboter 1.3
Keyword parsley butter, white asparagus, white asparagus in papillot
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I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
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Dit boekje is mijn culinaire ode aan de Mediterraanse keuken; een collectie van smaken en aroma's die vooral mijn passie voor koken belichamen en bedoeld om zowel de ervaren chef als de thuiskok te inspireren of te verrijken met de eenvoud en puurheid van de Mediterraanse smaken. Makkelijke gerechten, toegankelijk voor iedereen en met een breed smakenpalet...

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