Asparagus en Bolsa-Portuguese (BAKED IN BROWN BAG)

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Asparagus en Bolsa-Portuguese (baked in brown bag)

 

1 untreated small or medium-size brown paper lunch bag

extra-virgin olive oil, as needed

1 bunch medium or jumbo asparagus 

salt to taste

pinch of saffron or turmeric

juice of 1 lime

a knob of butter or margarine

 

Preheat oven to 450 degrees. Using a pastry brush, paint the inside of the bag

with olive oil. (This waterproofs the bag and keeps it from scorching.)

Holding asparagus spears closer to the bottom third, bend the stalk until it

snaps, discarding the woody ends. (If the asparagus are too large for the bag,

cut each spear in half on the bias.) Rinse under cold water, shake dry, and

place in the bag. Season with salt, crumble in the saffron, and add the lime

juice and butter.

Roll down the top of the bag and staple it shut. Place bag on cookie sheet and

bake until it¢s puffed out and sizzling, approximately 9 minutes. Remove sheet

from oven and slide bag onto a shallow platter. Holding bag from the top, give

it a jerk or two until the bottom breaks and releases the asparagus.